Mexican Macaroni Salad
This zesty Mexican macaroni salad combines tender pasta, fresh vegetables, and a creamy spiced dressing. Perfect for potlucks, picnics, and family dinners, it delivers bold flavors everyone loves. Make ahead for convenience and maximum taste.
Ingredients
For the Salad
- 8 ounces elbow macaroni
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper (diced)
- 4 green onions (sliced)
- 1/4 cup fresh cilantro (chopped)
For the Dressing
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 tablespoons lime juice
- 2 tablespoons taco seasoning
- 1/2 teaspoon garlic powder
- Hot sauce to taste
Instructions
- Boil the macaroni in salted water for 8-10 minutes until al dente.
- Drain and rinse macaroni with cold water until completely cool.
- Combine all salad ingredients in a large bowl and mix gently.
- Whisk together all dressing ingredients in a separate small bowl.
- Pour dressing over the salad mixture and toss until well coated.
- Cover and refrigerate for at least 30 minutes before serving.
- Stir again just before serving and add more seasoning if needed.
Notes
- For best taste, make this salad at least two hours ahead.
- Add a squeeze of fresh lime just before serving.
- Leftover rotisserie chicken makes this into a main dish.
- The pasta will absorb dressing as it sits in the fridge.
- Save some extra dressing to refresh the salad later.
- This salad tastes even better on the second day.