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mexican macaroni salad in a bowl with creamy dressing

Mexican Macaroni Salad Recipe

4.25 from 4 votes
If you're a fan of Mexican flavors, you've got to try this Mexican macaroni salad for summer BBQs and cookouts. It takes a classic macaroni salad and adds some Mexican flare with roasted corn, black beans, bell peppers, and the best creamy Mexican dressing. It's easy to make and goes with everything!
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 8 servings
Author: Molly

INGREDIENTS

Macaroni Salad

  • 1 lb elbow macaroni gluten-free if needed
  • 2 ears (1 cup) fresh corn (canned or frozen and thawed work)
  • 1 cup black beans drained and rinsed
  • 1 cup cherry tomatoes quartered
  • 1 green bell pepper diced
  • 1/2 medium red onion finely chopped
  • 1/4 cup fresh cilantro finely chopped
  • 1 jalapeño seeded and finely diced

Dressing

  • 3/4 cup Greek yogurt or mayonnaise
  • 1/3 cup sour cream
  • 1 lime juiced (3 Tablespoons), plus more to taste
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 clove garlic
  • 1/2 teaspoon kosher salt

INSTRUCTIONS

  • Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
    1 lb elbow macaroni
  • Heat an indoor or outdoor grill over high heat and brush the corn with oil. Cook the ears of corn for a few minutes on each side until it starts to brown. Alternately, roast at 425 for 12-15 minutes. Cool and cut the kernels off the cobs.
    2 ears (1 cup) fresh corn
  • Mix all of the dressing ingredients together in a small bowl or blender while the pasta cooks.
    3/4 cup Greek yogurt, 1/3 cup sour cream, 1 lime, 1 teaspoon chili powder, 1 teaspoon cumin, 1 clove garlic, 1/2 teaspoon kosher salt
  • Combine the cooled pasta in a large bowl with the remaining pasta salad ingredients. Pour the dressing on top and toss to coat evenly.
    1 cup black beans, 1 cup cherry tomatoes, 1 green bell pepper, 1/2 medium red onion, 1/4 cup fresh cilantro, 1 jalapeño
  • Cover and refrigerate for 30 minutes if possible, but serving at room temperature works too. Taste and add more salt or lime juice as needed. Top with fresh chopped cilantro and sliced jalapeno before serving.

Recipe Equipment

Large bowl
Grill or oven for cooking corn
Small bowl or blender to mix the dressing
Cutting board and sharp chef's knife

Nutrition

Serving: 1serving | Calories: 284kcal | Carbohydrates: 52g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 198mg | Fiber: 5g | Sugar: 4g | Vitamin A: 356IU | Vitamin C: 20mg | Calcium: 61mg | Iron: 2mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!