Creamy Mexican Macaroni Salad
This Creamy Mexican Macaroni Salad is a colorful, flavor-packed twist on classic pasta salad. Loaded with black beans, roasted corn, juicy tomatoes, and a zesty chili-lime dressing—it’s the perfect crowd-pleaser for picnics, potlucks, or summer meals.
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!