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–+ servings
creamy tangy festive pasta

Mexican Macaroni Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Salad
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 spatula or large spoon

Ingredients
  

  • 2 cup elbow macaroni uncooked
  • 1 tablespoon salt for pasta water
  • 1 cup canned black beans drained and rinsed
  • 1 cup corn kernels canned or frozen and thawed
  • 1 cup red bell pepper diced
  • 1 cup tomatoes seeded and diced
  • 1/2 cup red onion finely diced
  • 1/2 cup cilantro chopped
  • 1/2 cup cotija cheese crumbled
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoon lime juice freshly squeezed
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 jalapeño optional; seeded and finely minced

Instructions
 

  • Bring a large pot of water to a boil and season it with 1 tablespoon of salt.
  • Add the elbow macaroni and cook according to package directions until al dente.
  • Drain the pasta in a colander, rinse under cold water until cool, and let it drain completely.
  • In a large mixing bowl, combine the cooled macaroni, black beans, corn, red bell pepper, tomatoes, red onion, cilantro, and cotija cheese.
  • In a small mixing bowl, whisk together the mayonnaise, sour cream, lime juice, olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper.
  • Stir in the minced jalapeño to the dressing if you want added heat.
  • Pour the dressing over the macaroni mixture and toss gently with a spatula or large spoon until everything is evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
  • Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld.
  • Give the salad a quick stir before serving and garnish with extra cilantro or cotija cheese if desired.

Notes

For best flavor and texture, be sure the pasta is completely cool and well-drained before mixing so the dressing doesn’t get diluted; slightly undercooking the macaroni keeps it from getting mushy as it chills. You can easily adjust the heat level by adding more or less jalapeño or substituting a milder pepper, and swap cotija for feta if you can’t find it. This salad holds well for a day in the refrigerator, making it ideal for potlucks, but add delicate garnishes like extra cilantro and cheese just before serving. If it thickens after chilling, loosen it with a splash of lime juice or a tablespoon of mayonnaise and toss again.
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