Description

This Mexican Macaroni Salad is a vibrant, creamy, and slightly spicy twist on the classic pasta salad. Packed with fresh vegetables, black beans, corn, and a zesty lime dressing, this dish is perfect for cookouts, barbecues, and potlucks. It’s easy to make, full of bold flavors, and a guaranteed crowd-pleaser!

Ingredients

For the Salad:

1 lb elbow macaroni (or gluten-free pasta)
1 cup black beans, drained and rinsed
1 cup corn (fresh, canned, or frozen & thawed)
1 cup cherry tomatoes, quartered
1 green bell pepper, diced
½ medium red onion, finely chopped
¼ cup fresh cilantro, finely chopped (optional)
1 jalapeño, seeded and finely diced

For the Creamy Southwest Dressing:

¾ cup Greek yogurt (or mayonnaise)
⅓ cup sour cream
3 tbsp fresh lime juice (plus extra for taste)
1 tsp chili powder
1 tsp cumin
1 clove garlic, minced
½ tsp kosher salt

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Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente.
Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.

Step 2: Prepare the Corn

If using fresh corn, roast or grill it at 425°F (220°C) until lightly charred, then cut the kernels off the cob. If using canned or frozen corn, simply drain and thaw.

Step 3: Make the Dressing

In a small bowl, whisk together Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt. Adjust lime juice and seasoning to taste.

Step 4: Assemble the Salad

In a large mixing bowl, combine cooked macaroni, corn, black beans, cherry tomatoes, bell pepper, red onion, cilantro, and jalapeño.
Pour the dressing over the salad and toss until everything is evenly coated.

Step 5: Chill and Serve

Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Stir before serving and garnish with extra cilantro and a squeeze of lime, if desired.

Notes

Make it ahead: This salad tastes even better after a few hours in the fridge.
Spicy twist: Keep the jalapeño seeds or add cayenne pepper for extra heat.
Storage: Store in an airtight container in the fridge for up to 4 days.
Dairy-free option: Swap Greek yogurt & sour cream for dairy-free alternatives or use mashed avocado.

Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: No-cook (after pasta is cooked)
Cuisine: Mexican-Inspired