If you’re looking for a side dish that’s bursting with flavor, Mexican Macaroni Salad is just the recipe to add a little fiesta to your table. This isn’t your average macaroni salad, my friend. It’s a vibrant twist on the classic, combining a creamy, tangy dressing with crisp, fresh vegetables and just the right kick of spice. The result? A dish that’s as refreshing as it is satisfying—perfect for backyard barbecues, potlucks, or a simple family dinner.
And here’s the best part: it’s incredibly easy to make. We’re talking minimal prep and maximum flavor, which means you can whip up these Mexican-inspired flavors without spending hours in the kitchen. (That’s a win in my book!)
So, if you’re ready to shake up your side dish game and wow your guests with something new, let’s get into the details! Trust me, you’re going to love this one.
Fiesta In A Bowl: Creamy Mexican Macaroni Salad
You don’t need to be a master chef to whip up this Mexican Pasta Salad—it’s as simple as cooking the macaroni, preparing the dressing, and mixing everything together. That’s it! In just 30-ish minutes (37 to be exact, but who’s counting?), you’ll have a bold and flavorful dish that’s perfect for busy weeknights or those last-minute gatherings when you want to impress without the stress.
The best part? This recipe is incredibly flexible. You can easily tweak the ingredients to suit your taste—add some shredded cheese for extra creaminess, toss in a handful of extra veggies, or even kick up the spice with a little more salsa.
With bright, fresh flavors like cilantro and salsa, this pasta salad is a fun, zesty twist on the classic macaroni salad we all know and love. It’s also a great way to introduce your kids to new flavors, all wrapped up in a dish they already recognize.
So whether you’re heading to a potluck, hosting a summer cookout, or just need a quick, crowd-pleasing side dish, this Mexican Pasta Salad will be your go-to. It’s colorful, vibrant, and absolutely bursting with flavor—perfect for any occasion!
For more salad recipe ideas, try my Creamy Cucumber Onion Salad, Cucumber Tuna Salad, and Famous Original Green Jacket Salad Recipe which are all easy to make.
Ingredients You Will Need and Buying Tips
This Mexican macaroni salad needs all these ingredients for a flavor-packed fiesta!
- Macaroni pasta: Look for regular-sized elbow macaroni made from durum wheat semolina, as it has a firmer texture and can hold its shape well.
- Red beans: Choose canned red beans lightly seasoned with cumin or garlic powder for a better flavor.
- Shallots: Go for medium or small-sized shallots because they taste more flavorful than their larger counterparts. Make sure they’re firm without any signs of sprouting.
- Green onions: Always choose green onions with firm white bulbs and crisp, bright green tops to get that fresh, slightly tangy crunch.
- Orange bell pepper: You want the color to be bright, vibrant orange with no green patches. Try to give it a squeeze and make sure it’s not overly soft.
- Plum tomatoes: Also known as Roma tomatoes, pick ones that have a rich red color to indicate freshness. They should be fully ripe but still firm to the touch.
- Corn: Use fresh corn with bright yellow kernels for that sweet, crisp flavor. They should be firm and plump when you squeeze them.
- Cilantro: You want fresh cilantro with no wilting or yellowing. The leaves should look bright, vibrant green with firm stems.
- Sour cream: Opt for full-fat sour cream to get that rich, creamy texture and slightly tangy flavor of your salad.
- Salsa: For a smoother and smokier-flavored salad dressing, use store-bought salsa made of roasted tomatoes. Choose medium or hot salsa for an extra spicy kick.
- Cumin: Opt for ground cumin with a fresh aromatic smell.
- Lime: Look for fresh lime with a smooth green skin to have the best tart flavor. It should feel firm with a slight give when squeezed, indicating juiciness.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Variations and Substitutions
- Change up your salsa to change the flavor up a bit. Try my Homemade Green Salsa, Restaurant Style Salsa, Fresca Salsa, or Picante.
- Try grilled corn in the husk for that extra charred flavor.
- If you can’t find fresh corn anywhere, use frozen corn instead. I like using the easy steamer bags.
- Swap sour cream for Greek yogurt for a creamier texture or Mexican crema for that authentic Mexican flavor.
- While elbow macaroni is a classic choice, you can use other pasta shapes like penne or rotini.
- Add more vegetables like zucchini, cabbage, and cucumber for extra crunch.
- Make your salad cheesy with sharp cheddar or crumbled Cotija cheese.
- Add grilled chicken, tuna, or bacon for extra protein.
How To Make Mexican Macaroni Salad
Get ready to whip up a vibrant and zesty Mexican macaroni salad with these easy steps.
1
Prepare Macaroni and Veggies
First, let’s get that pasta going! I cook it according to the package instructions—simple enough, right? Once it’s perfectly al dente, I drain it and give it a quick rinse under cold water to stop the cooking. This little trick keeps it from turning mushy later. Set it aside for now to cool a bit.
While the pasta cools, it’s time to prep the veggies. Give your shallots, green onions, bell peppers, and tomatoes a good wash, then dice them up nice and small. Open up that can of red beans, drain, and rinse them under cold water to wash away any extra salt or canning liquid. Next, chop up some fresh cilantro and slice those sweet kernels right off the cob.
Now, grab a big mixing bowl (you’ll need the space!) and toss in the cooled macaroni along with all those colorful, crunchy veggies. It’s already looking like something delicious, isn’t it?
2
Combine Ingredients
Using a wooden spoon, toss the ingredients to mix altogether. Do it gently to avoid mashing the vegetables.
3
Make The Dressing
In a separate bowl, I add the sour cream, salsa, lime juice, and cumin. Using a whisk (or a trusty spoon if that’s what I have on hand), I give it a good stir until everything’s smooth and creamy. It’ll smell zesty and fresh—just what this dish needs!
Once the dressing is well-mixed, slowly pour it over the cooked pasta and all those beautiful veggies. Then, gently toss everything together, making sure every bite gets evenly coated in that creamy, flavorful goodness. It’s coming together perfectly, don’t you think?
4
Serve
You can serve the salad right away, but I recommend popping it in the fridge for about an hour. Trust me, this little bit of patience pays off! Letting it chill gives the flavors time to mingle and get extra delicious—totally worth the wait.
When you’re ready to serve, spoon the salad into a large, shallow bowl or divide it into individual bowls for a pretty presentation. Garnish with fresh lime wedges, a sprinkle of extra chopped cilantro, or even a little vegan cheese if you like. It’s the perfect companion for grilled meats, barbecue favorites, or a big taco night spread. Enjoy!
Gina’s Tips For Recipe Sucess
- Cook the macaroni al dente, meaning it’s slightly firm without any uncooked core. Be careful not to overcook it or your pasta salad will be mushy.
- After mixing the dressing, taste and adjust to your liking. Add more salsa for a spicier kick or more lime juice for more tanginess.
- Allow it to chill before serving so the flavors soak in.
Yes! You can make the dressing a day or two in advance to save some prep time. Just store the dressing in the fridge and give it a good stir before using it.
Absolutely! To make it vegan, swap the sour cream for a plant-based version. Make sure your pasta doesn’t use eggs.
Storing Leftovers
Your Mexican Macaroni salad tastes even better when sitting in the fridge, so you can store your leftovers or make a large batch ahead. Just transfer them to an airtight container to keep the ingredients fresh. The salad should stay good for up to 4 days.
When you’re ready to serve, stir it gently to redistribute the dressing to the pasta and vegetables.
Mexican
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Zesty Mexican Macaroni Salad
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 6 cups cooked macaroni pasta, use gluten-free pasta if needed
- 2 shallots, diced
- 3 green onions, sliced
- 1 orange bell pepper, diced
- 2 plum tomatoes, diced
- 1 cup corn, fresh or frozen, thawed if frozen
- 1/3 cup fresh cilantro, chopped
- 1 15.5 oz can red beans, drained and rinsed
- 1 cup sour cream, or vegan sour cream for a vegan option
- 1 cup salsa
- 1 teaspoon cumin
- 1 lime, juiced (about 2 tablespoons)
Instructions
- Boil the macaroni according to the package directions. Drain and rinse under cold water to stop the cooking and cool the pasta.6 cups cooked macaroni pasta
- Wash and dice all vegetables (shallots, green onions, bell pepper, and tomatoes). If using fresh corn, cut it off the cob; if frozen, thaw it. Chop the cilantro.2 shallots, 3 green onions, 1 orange bell pepper, 2 plum tomatoes, 1 cup corn, 1/3 cup fresh cilantro
- In a large bowl, add the cooked pasta, red beans, shallots, green onions, bell pepper, tomatoes, corn, and cilantro. Toss gently to mix.1 15.5 oz can red beans, drained and rinsed
- In a separate bowl, stir together the sour cream, salsa, cumin, and lime juice until smooth.1 cup sour cream, 1 cup salsa, 1 teaspoon cumin, 1 lime
- Pour the dressing over the pasta and vegetables. Mix until everything is evenly coated.
- For the best flavor, refrigerate the salad for 1 hour before serving. Serve cold.
Notes
- Cook the macaroni al dente, meaning it’s slightly firm without any uncooked core. Be careful not to overcook it or your pasta salad will be mushy.
- After mixing the dressing, taste and adjust to your liking. Add more salsa for a spicier kick or more lime juice for more tanginess.
- Allow it to chill before serving so the flavors soak in.
