This Mexican Macaroni Salad is a vibrant, creamy, and slightly spicy twist on the classic pasta salad.
With tender macaroni, grilled corn, black beans, cherry tomatoes, and a zesty Greek yogurt dressing, it’s a summer favorite that always disappears fast.
Whether you’re prepping for a cookout, potluck, or a simple family meal, this is the kind of dish that hits all the right notes.
Why You’ll Love This Recipe
Combines hearty pasta with fresh veggies and a creamy, tangy dressing
Easy to make ahead for gatherings and BBQs
Naturally gluten-free with easy dairy-free swaps
Great balance of sweet corn, spicy jalapeño, and creamy lime dressing
Customizable with your favorite mix-ins like cheese or avocado
What You’ll Need (Ingredient Highlights)
Here’s a breakdown of the essential ingredients that make this salad sing:
Elbow Macaroni – Classic pasta base, perfectly al dente when cooked right
Fresh Corn – Grilled or roasted adds a smoky-sweet flavor
Black Beans – Adds fiber, protein, and color
Cherry Tomatoes & Bell Peppers – Juicy and crunchy for fresh texture
Red Onion & Jalapeño – A flavorful kick without being too spicy
Greek Yogurt & Sour Cream – Tangy base for the creamy dressing
Cilantro & Lime Juice – Bring out the bright, zesty Southwest flair
Spices – Cumin, chili powder, garlic, and salt round it out
Pro Tips Before You Start
Grill or roast the corn for deeper flavor
Cook the pasta just until al dente, then rinse to stop cooking
For extra creaminess, chill the salad before serving so flavors meld
Use fresh lime juice – bottled doesn’t compare
Want it spicy? Leave a few jalapeño seeds in or add a dash of cayenne
How to Make Mexican Macaroni Salad
Step 1 – Cook the Pasta
Bring a large pot of salted water to a boil.
Add macaroni and cook until al dente.
Drain, rinse under cold water, and let cool.
Step 2 – Prepare the Corn
Brush ears of corn with oil and grill until charred, turning occasionally.
Or roast in the oven at 425°F for 12–15 minutes. Let cool, then cut off the kernels.
Step 3 – Mix the Dressing
In a small bowl or blender, whisk together Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt until smooth.
Step 4 – Assemble the Salad
In a large mixing bowl, combine cooled pasta, corn, black beans, tomatoes, bell pepper, red onion, cilantro, and jalapeño.
Pour the dressing over and toss gently to coat everything evenly.
Step 5 – Chill and Serve
Cover and refrigerate for at least 30 minutes.
Before serving, give it a quick toss and adjust seasoning with more lime juice or salt if needed.
Garnish with extra cilantro and sliced jalapeño.
What to Serve It With
This pasta salad pairs perfectly with:
BBQ chicken or ribs
Grilled burgers or brats
Tacos or fajitas
Fresh fruit salad or grilled pineapple
Chips and salsa on the side
Variations / Substitutions
Dairy-free: Use vegan mayo and coconut yogurt
Protein-packed: Add grilled shrimp or chicken
Extra crunch: Toss in crushed tortilla chips before serving
Cheesy twist: Mix in shredded cheddar or cotija
No heat: Skip the jalapeño or replace with diced green bell pepper
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
If prepping ahead, keep the dressing separate and combine right before serving to maintain freshness and texture.
FAQs
Can I use canned corn instead of fresh?
Yes! Just be sure to drain it well.
Roasting canned corn in a skillet adds extra flavor.
Is this salad spicy?
It has a mild kick from jalapeño and chili powder, but you can adjust the heat to your liking.
Can I make this ahead of time?
Absolutely. In fact, it tastes even better after the flavors have had time to meld in the fridge.
Can I swap Greek yogurt with mayo?
Yes, feel free to use all mayo or a mix of both.
Greek yogurt adds a lighter, tangy taste.
How do I keep the pasta from getting mushy?
Cook just until al dente, rinse well, and don’t overdress if storing for later.
Can I add avocado?
Totally! Just add it right before serving to keep it from browning.
What protein goes well with this salad?
Grilled chicken, shrimp, or steak all make great additions to turn this into a full meal.
Final Thoughts
This Mexican Macaroni Salad is bold, creamy, and filled with fresh flavors that make it unforgettable.
It’s always a hit at parties and just as good for easy weekday meals.
Don’t be surprised when guests come back for seconds—and ask for the recipe.
Creamy Mexican Macaroni Salad
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
- Boil salted water, cook macaroni until al dente, then drain and rinse with cold water.
- Grill or roast corn, then cool and cut off kernels.
- Whisk together dressing ingredients in a bowl or blender.
- In a large bowl, combine pasta, corn, beans, veggies, and dressing. Toss to coat.
- See full steps with tips & photos → https://wimpysdiner.net/creamy-mexican-macaroni-salad/
Notes
- Swap in red bell pepper or avocado for added color and creaminess.
- For a vegan version, use plant-based yogurt and mayo.
- This salad tastes even better the next day—just hold off on the tomatoes until serving if prepping ahead.
- Great with grilled chicken or as a standalone dish at summer BBQs!
