Get ready to spice up your next gathering with Mexican Macaroni Salad, a Spicy Pasta Salad bursting with bold flavors, creamy dressing, and fresh veggies. Perfect for barbecues, picnics, or family dinners, this vibrant dish blends black beans, corn, and peppers with a zesty Mexican-inspired dressing. Ready in just 30 minutes, Mexican Macaroni Salad is an easy, refreshing side or standalone meal. Let’s dive into this festive, crowd-pleasing recipe!
Ingredients for Mexican Macaroni Salad
Here’s what you’ll need for Mexican Macaroni Salad (serves 6–8):
For the Salad:
- 2 cups (200g) elbow macaroni, cooked and drained
- 1 cup (150g) corn kernels (fresh or frozen, thawed)
- 1 (15 oz/425g) can black beans, rinsed and drained
- 1 red bell pepper (100g), diced
- 1 green bell pepper (100g), diced
- ½ cup (75g) red onion, finely chopped
- ¼ cup (10g) fresh cilantro, chopped
For the Creamy Mexican Dressing:
- 1 cup (240g) mayonnaise
- ½ cup (120g) sour cream
- 2 tbsp (30ml) lime juice
- 1 tbsp (6g) chili powder
- ½ tsp (1g) ground cumin
- ¼ tsp (0.5g) paprika
- Salt and black pepper, to taste
Equipment
- Large pot
- Colander
- Large mixing bowl
- Small bowl
- Whisk or spoon
- Measuring cups and spoons
- Cutting board and knife
Ingredient Tips
- Macaroni: Cook to al dente to keep Spicy Pasta Salad from getting mushy.
- Corn: Fresh corn adds sweetness; thaw frozen corn for convenience.
- Beans: Rinse black beans well to reduce sodium in Mexican Macaroni Salad.
- Dressing: Adjust chili powder for your preferred spice level.
- Cilantro: Swap for parsley if you prefer a milder herb flavor.
Directions for Mexican Macaroni Salad
Let’s make this Mexican Macaroni Salad—a zesty Spicy Pasta Salad!
Cook the Macaroni
I cook 2 cups elbow macaroni according to package instructions, drain, and rinse under cold water to stop cooking. I let it cool completely for Spicy Pasta Salad.
Prepare the Veggies
While the macaroni cools, I dice 1 red bell pepper, 1 green bell pepper, and ½ cup red onion, and chop ¼ cup cilantro. I prepare 1 cup corn kernels (fresh off the cob or thawed frozen) and rinse and drain 1 can black beans.
Make the Creamy Mexican Dressing
In a small bowl, I whisk 1 cup mayonnaise, ½ cup sour cream, 2 tbsp lime juice, 1 tbsp chili powder, ½ tsp cumin, ¼ tsp paprika, and salt and pepper to taste until smooth, adjusting seasoning as needed.
Assemble the Salad
In a large mixing bowl, I combine the cooled macaroni, corn, black beans, bell peppers, red onion, and cilantro. I pour the dressing over the mixture and toss gently to coat evenly for Mexican Macaroni Salad.
Chill and Serve
I cover and refrigerate the salad for at least 30 minutes to meld flavors. Before serving, I give it a quick stir and garnish with extra cilantro or lime wedges.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chill Time: 30 minutes
- Total Time: 55 minutes
- Servings: 6–8 (about 1 cup/200g per serving)
- Calories: ~350 kcal per serving
- Macros per Serving: 35g carbs, 6g protein, 22g fat, 4g fiber
Variations
Try these twists on Mexican Macaroni Salad:
- Dairy-Free: Use vegan mayonnaise and cashew cream instead of sour cream for a dairy-free Spicy Pasta Salad.
- Spicy Kick: Add 1 diced jalapeño or a dash of hot sauce for heat.
- Protein Boost: Mix in 1 cup grilled chicken or shrimp for a heartier dish.
- Veggie Add-Ins: Include ½ cup diced tomatoes or avocado for extra flavor, inspired by Food and Tips’ Clam Chowder.
- Cheesy: Sprinkle ½ cup crumbled queso fresco on top for richness.
Serving Ideas:
- Pair with Food and Tips’ Grilled Lemon Herb Chicken for a complete meal.
- Serve with Food and Tips’ Vanilla Raspberry Iced Latte for a refreshing contrast.
- Offer with Food and Tips’ Cucumber Blueberry Feta Salad for a fresh side.
Storage
I store Mexican Macaroni Salad in an airtight container in the refrigerator for up to 3 days. I refresh it with a splash of lime juice or a tablespoon of sour cream before serving if the dressing thickens. Freezing is not recommended, as the pasta and dressing may become soggy upon thawing.
Serving Tips
- Presentation: Serve Mexican Macaroni Salad in a colorful bowl for a vibrant Spicy Pasta Salad.
- Garnish: Top with avocado slices, queso fresco, or extra cilantro for flair.
- Pairing: Enjoy with tacos, grilled steak, or Food and Tips’ Coconut Cooler for a balanced meal.
- Portion Size: 1 cup for a side; 1.5–2 cups for a main.
- Occasions: Perfect for picnics, barbecues, or taco nights.
FAQs
Here are answers to some common questions about Mexican Macaroni Salad:
Can I make it ahead?
Yes, prepare Mexican Macaroni Salad a day in advance and refrigerate; stir before serving.
Is there a dairy-free version?
Use vegan mayonnaise and cashew cream instead of sour cream for Spicy Pasta Salad.
How do I make it more protein-rich?
Add grilled chicken, shrimp, or tofu to Mexican Macaroni Salad for a filling meal.
Can I add more vegetables?
Yes, include tomatoes, cucumbers, or jalapeños for extra crunch in Mexican Macaroni Salad.
How do I keep the pasta from getting mushy?
Cook macaroni al dente and rinse with cold water for Mexican Macaroni Salad.
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Conclusion
Mexican Macaroni Salad is a vibrant, crowd-pleasing dish that blends creamy, spicy, and fresh flavors. Perfect for any gathering or casual meal, this Spicy Pasta Salad is quick and versatile. Make Mexican Macaroni Salad, share with friends, and enjoy the zesty goodness!
Mexican Macaroni Salad
Ingredients
- 2 cups elbow macaroni cooked and drained
- 1 cup corn kernels fresh or frozen
- 1 can 15 oz black beans (rinsed and drained)
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1/2 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika for extra color and flavor
- Salt and pepper to taste
Instructions
Cook the Macaroni
- I cook 2 cups elbow macaroni according to package instructions, drain, and rinse under cold water to stop cooking. I let it cool completely for Spicy Pasta Salad.
Prepare the Veggies
- While the macaroni cools, I dice 1 red bell pepper, 1 green bell pepper, and ½ cup red onion, and chop ¼ cup cilantro. I prepare 1 cup corn kernels (fresh off the cob or thawed frozen) and rinse and drain 1 can black beans.
Make the Creamy Mexican Dressing
- In a small bowl, I whisk 1 cup mayonnaise, ½ cup sour cream, 2 tbsp lime juice, 1 tbsp chili powder, ½ tsp cumin, ¼ tsp paprika, and salt and pepper to taste until smooth, adjusting seasoning as needed.
Assemble the Salad
- In a large mixing bowl, I combine the cooled macaroni, corn, black beans, bell peppers, red onion, and cilantro. I pour the dressing over the mixture and toss gently to coat evenly for Mexican Macaroni Salad.
Chill and Serve
- I cover and refrigerate the salad for at least 30 minutes to meld flavors. Before serving, I give it a quick stir and garnish with extra cilantro or lime wedges.
Notes
- Let It Chill: Allowing the salad to chill for at least 30 minutes enhances the flavor as the ingredients have time to soak in the dressing.
- Make Ahead: This salad can be made a day ahead, which makes it perfect for meal prepping or serving at parties. Just cover and store in the fridge until ready to serve.
- Customize It: Feel free to add other ingredients like diced avocado, shredded cheese, or even grilled chicken to make it more substantial.
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