This colorful Mexican macaroni salad is a fun twist on the classic! With crunchy veggies like bell peppers, sweet corn, and a zesty dressing, it’s a party in a bowl.
Whenever I make this dish, it vanishes in minutes! It’s perfect for picnics or a quick side at dinner. Plus, it’s super easy to whip up—just mix, chill, and enjoy!
Key Ingredients & Substitutions
Elbow Macaroni: This pasta is a classic choice for salads. If you want a twist, try using shell pasta or penne instead. Both hold dressing well and add nice texture!
Kidney Beans: They add protein and color. If you’re not a fan, black beans or chickpeas are great alternatives. They offer a different flavor and still keep the salad hearty.
Bell Peppers: I like using red and orange for their sweetness, but feel free to mix it up! Green bell peppers are more bitter, while yellow peppers offer a nice balance. Any combo works!
Cilantro: This fresh herb adds brightness. If you’re not a fan, parsley or green onions will work just fine. They provide a fresh kick without the cilantro flavor.
Mayonnaise: This is typically what makes the salad creamy. You can substitute Greek yogurt for a lighter version or even use avocado for a healthier fat option!
How Do I Make Sure My Macaroni is Just Right?
Cooking pasta properly is key to a great salad. Here’s how to nail it:
- Start with a large pot of salted water—that’s important for flavor!
- Cook the macaroni until it’s al dente, which means it should still have a slight bite. This prevents mushiness in the salad.
- Once cooked, drain the macaroni and rinse it under cold water. This stops the cooking process and helps it cool down quickly for the salad.
- Spread the drained pasta on a clean towel to dry for a few minutes. This step helps keep it from being soggy later on.
Paying attention to these steps will ensure your macaroni is perfect and your salad is a hit!
Easy Mexican Macaroni Salad
Ingredients You’ll Need:
Pasta and Beans:
- 2 cups elbow macaroni
- 1 cup canned kidney beans, drained and rinsed
- 1 cup canned corn, drained
Fresh Vegetables:
- 1 red bell pepper, diced
- 1 orange or yellow bell pepper, diced
- 1 medium tomato, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
Dressing:
- 1 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
How Much Time Will You Need?
This delicious macaroni salad takes about 20 minutes to prepare and needs at least 1 hour in the refrigerator to chill and let the flavors blend together. Perfect for making ahead of time for your next gathering!
Step-by-Step Instructions:
1. Cook the Macaroni:
Start by cooking the elbow macaroni according to the package directions. You want it to be al dente, so keep an eye on the clock! Once cooked, drain the pasta and rinse it under cold water to cool it down. This will help keep your salad nice and fresh. Set it aside for now.
2. Mix the Ingredients:
In a large mixing bowl, combine the cooled macaroni with the kidney beans, corn, diced red and orange bell peppers, chopped tomato, red onion, and fresh cilantro. This colorful mix will not only taste great but also look beautiful!
3. Prepare the Dressing:
In a small bowl, whisk together the mayonnaise, lime juice, chili powder, cumin, salt, and pepper until everything is well combined. This dressing will give your salad its creamy and zesty flavor.
4. Combine Everything:
Pour the dressing over the macaroni and vegetable mixture. Gently toss everything together until all the ingredients are evenly coated with the dressing. Be careful not to mash the ingredients—just a gentle toss will do!
5. Taste and Adjust:
Now, take a moment to taste your salad! If it needs a bit more salt, pepper, or a splash more lime juice, feel free to adjust the seasoning to your liking.
6. Chill the Salad:
Cover your bowl with plastic wrap or transfer the salad to a sealed container and pop it in the refrigerator. Let it chill for at least 1 hour. This will help all the flavors meld together deliciously!
7. Serve and Enjoy:
Once chilled, give the salad a gentle stir before serving. It’s perfect as a side dish for picnics, barbecues, or any Mexican-inspired meal. Enjoy the fresh and zesty flavors!
There you have it! A simple, colorful, and tasty Easy Mexican Macaroni Salad that’s sure to be a hit!
Can I Use a Different Type of Pasta?
Absolutely! While elbow macaroni is traditional, you can substitute it with shell pasta, rotini, or penne for a different texture. Just be sure to cook it until al dente!
How Long Can I Store Leftovers?
You can store leftovers in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving, as the dressing may thicken a bit over time.
Can I Make This Salad Vegan?
Yes! To make this macaroni salad vegan, simply swap out the mayonnaise for a vegan mayo or a creamy avocado blend. You can also add some diced avocado for extra creaminess!
What Else Can I Add to This Salad?
The possibilities are endless! Feel free to add other veggies like cucumber, jicama, or olives. You can also toss in some diced avocado or sprinkle with cheese for extra flavor. Customize it to your liking!
