This one’s a total crowd-pleaser. Creamy, zesty, crunchy — and packed with flavor in every bite.
We make this Mexican Macaroni Salad for BBQs, taco nights, and potlucks all summer long.
It’s super easy, super colorful, and kids usually love it (especially if you call it “fiesta mac”).
I like to serve it chilled, so it’s perfect to make ahead. Let’s make it!
🧡 Why I Love This Recipe
This one hits close to home. My aunt used to make a version of this every summer when our big family would gather in the backyard with lawn chairs, music, and way too much food. We’d pile this salad on our plates next to grilled corn and juicy burgers. It was always gone so fast.
- Super creamy and flavorful
- Perfect make-ahead side
- Kid-friendly but packed with veggies
- Great for potlucks and parties
- Full of texture — soft pasta, crisp veggies, creamy dressing
🛒 What You’ll Need
- 2 cups elbow macaroni, uncooked
- 1 cup frozen corn, thawed
- 1 (15 oz) can black beans, drained and rinsed
- 1 red bell pepper, diced
- 3 green onions, sliced thin
- ¼ cup chopped fresh cilantro
- ½ cup mayonnaise
- ⅓ cup sour cream
- 1 tablespoon lime juice (fresh is best!)
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
👩🍳 Pro Tips
- Cook the pasta just until tender — don’t overcook or it’ll get mushy once dressed.
- Let the pasta cool before mixing so the dressing doesn’t melt.
- Chop veggies small so kids won’t be tempted to pick them out.
- Add a little more lime juice or chili powder to taste — make it your own!
- Chill for at least 1 hour before serving so flavors really come together.
🧰 Tools You’ll Need
- Large pot (to cook pasta)
- Strainer
- Cutting board + sharp knife
- Mixing bowls
- Measuring cups and spoons
- Mixing spoon or spatula
🔁 Substitutions and Variations
- No mayo? Use Greek yogurt instead.
- Add protein: Toss in some grilled chicken or chopped bacon.
- Make it spicy: Add chopped jalapeño or a dash of hot sauce.
- No sour cream? Use more mayo or plain yogurt.
- Add cheese: Crumbled cotija or shredded cheddar works great!
⏰ Make-Ahead Tips
- Make this up to 1 day ahead.
- Store in the fridge in an airtight container.
- Stir well before serving (the dressing can thicken a bit).
👩🍳 How to Make Mexican Macaroni Salad
Step 1: Cook the Macaroni
Boil the elbow macaroni in salted water according to package instructions, just until tender. Drain and let it cool completely.
Step 2: Chop the Veggies
Dice the red bell pepper, slice the green onions, and chop the fresh cilantro.
Step 3: Mix the Dressing
In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
Step 4: Combine Everything
Add the cooked macaroni, corn, black beans, red bell pepper, green onions, and cilantro to the bowl with the dressing. Gently stir everything together until well coated.
Step 5: Chill and Serve
Cover and chill in the fridge for at least 1 hour before serving.
🥡 Leftovers & Storage
- Store in the fridge for up to 4 days.
- Stir before serving again to redistribute the dressing.
- Not freezer-friendly — pasta salad doesn’t freeze well.
🍴 What to Serve With It
This salad goes with so much! Here are a few faves:
- Grilled chicken or steak
- Tacos or quesadillas
- BBQ ribs
- Corn on the cob
- Chips and guac on the side
❓ FAQ
Can I make it ahead?
Yes! It actually tastes better after a few hours in the fridge.
Can I use a different pasta?
Totally — small shells or rotini work great.
Is it spicy?
Nope, it’s mild. You can spice it up with jalapeño or hot sauce if you want!
Can I leave out the beans?
Sure can. Just add more corn or another veggie you like.
🥄 Let’s Cook Together!
Hope you give this Mexican Macaroni Salad a try — it’s one of those recipes that feels like summer in a bowl. If you make it, drop a comment and let me know how it turned out or ask any questions! I’d love to hear your twist on it. 💛