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Delicious bowl of Mexican Macaroni Salad with colorful ingredients.

Mexican Macaroni Salad

A vibrant, flavorful twist on classic macaroni salad, perfect for potlucks or busy days.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Veggies
  • 2 cups elbow macaroni Cook according to package instructions.
  • 1 cup diced bell peppers Use a mix of colors for presentation.
  • 1 cup corn Fresh or frozen.
  • 1 cup diced tomatoes Drain juice unless you want a soggy salad.
  • 1 cup shredded cheddar cheese Can substitute with pepper jack for spice.
  • 1/2 cup red onion, diced finely
Dressing
  • 1 cup sour cream Greek yogurt can be used as a lighter option.
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 2 teaspoons taco seasoning Add more for extra flavor.
  • to taste salt and pepper
Garnish
  • to taste fresh cilantro Optional, for garnish.

Method
 

Cooking the Pasta
  1. Boil elbow macaroni in a large pot according to package instructions until al dente.
Preparing the Veggies
  1. Chop the bell peppers, onions, and tomatoes while the pasta cooks.
Making the Dressing
  1. In a bowl, mix together sour cream, mayonnaise, lime juice, and taco seasoning. Whisk until well blended.
Combining Everything
  1. Once pasta is cooked and cooled, combine it in a large mixing bowl with diced veggies, corn, and cheese. Pour dressing over and mix well.
Chilling and Serving
  1. Cover the bowl and refrigerate for about 30 minutes to let flavors mingle.
  2. Before serving, garnish with fresh cilantro if desired.

Notes

This salad can be made in advance and stored in the fridge for up to 3 days. Stir before serving as the dressing may settle. Vegetable substitutions are encouraged based on preference and season.