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Mexican Macaroni Salad

Mexican macaroni salad with creamy lime-cilantro dressing, lots of corn and black beans, and crunchy red pepper and jalapeño. Cook-and-rinse pasta keeps the texture tender, while an hour of chilling lets the flavors blend.
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Prep Time 20 minutes
Cook Time 10 minutes
Rest time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican-American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Mexican Macaroni Salad
  • 8 oz elbow pasta
  • 1 cup corn kernels
  • 1 can (15 oz) black beans, drained
  • 1 red bell pepper, diced
  • 0.5 red onion, diced
  • 0.5 cup fresh cilantro, chopped
  • 1 jalapeño, minced
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp lime juice
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.25 salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and rinse pasta
  1. Cook the elbow pasta according to package directions until tender, then drain and rinse with cold water to stop cooking and keep it from clumping.
  2. Transfer the drained pasta to a large bowl.
Mix in colorful add-ins
  1. Add corn kernels, black beans, diced red bell pepper, diced red onion, chopped cilantro, and minced jalapeño to the bowl.
  2. Toss the pasta mixture gently just until everything is evenly distributed.
Make lime-cilantro dressing
  1. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, cumin, and chili powder until smooth and creamy.
Combine, season, and chill
  1. Pour the dressing over the pasta mixture and toss gently to coat evenly.
  2. Season with salt and pepper to taste, then toss once more to combine.
  3. Cover and refrigerate for at least 1 hour to let the flavors blend before serving.

Notes

Pro tip: rinse the hot pasta under cold water thoroughly so the salad stays springy after chilling. Refrigerate in a covered container up to 3–4 days; freeze is not recommended due to texture changes in mayo/sour cream. For a lighter option, use light mayonnaise or Greek yogurt (sub in for some or all of the mayonnaise) to keep it creamy while reducing richness.