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A bowl of creamy pasta salad featuring elbow macaroni, red kidney beans, corn, chopped tomatoes, and fresh herbs garnished on top, with a fork resting on the bowl.

Zesty Mexican Macaroni Salad

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Zesty Mexican macaroni salad has a creamy, tangy dressing, fresh vegetables, and a perfect kick of fresh salsa spice that is a delicious twist on a classic favorite!
Course Dinner, Lunch
Cuisine American, Mexican
Diet Gluten Free, Vegetarian
Keyword creamy, quick, salad, spicy
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 10 servings
Calories 214
Author Gina Dickson

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
    A bowl filled with corn, kidney beans, macaroni, chopped tomatoes, onions, bell peppers, and cilantro. Surrounding it are small containers with sour cream, salsa, salt, and peppercorns on a light surface.
  • 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.
    A large bowl of colorful macaroni salad with chopped vegetables and herbs, mixed with dressing. A wooden spoon is in the bowl. Nearby are bowls of peppercorns and salt with gold spoons. Green onions are in the background.
  • For the best flavor, refrigerate the salad for 1 hour before serving. Serve cold.

Notes

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.

Nutrition

Serving: 1serving | Calories: 214kcal | Carbohydrates: 35g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 182mg | Potassium: 261mg | Fiber: 3g | Sugar: 4g | Vitamin A: 862IU | Vitamin C: 22mg | Calcium: 48mg | Iron: 1mg
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