This Mexican Macaroni Salad recipe is a very versatile summer salad perfect for picnics and barbecues as as a tasty side dish.
This Mexican Macaroni Salad goes so well with pretty much anything from Steak to Fried Chicken. It’s really the perfect summer salad. It’s zesty and full of flavour, so different from your typical pot luck macaroni salad!
Every time I bring this Mexican pasta salad to any function it disappears quickly. Everyone always loves it and I always get asked to share this delicious side dish recipe.
The last time I made this Mexican Macaroni Salad, I made it the day before I wanted to serve it and allowing it to sit overnight made it very delicious.
The key ingredient in all this is your selection of Salsa! Pick one you know and already love because you taste a hint of it in every bite.
Table of Contents hide
1 How to Store Macaroni Salad
2 What Can I add to this Macaroni Salad?
3 What to Serve with Mexican Macaroni Salad
4 Ingredients for the Mexican Pasta Salad Recipe
5 More Easy Pasta Salad Recipes
6 Mexican Macaroni Salad
7 Mexican Macaroni Salad
7.1 Ingredients
7.1.1 For the salad
7.1.2 For the Dressing
7.2 Instructions
7.3 Recommended Products
7.3.1 Nutrition Information:
7.3.2 Yield:
7.3.3 Serving Size:
7.4 Did you make this recipe?
How to Store Macaroni Salad
This pasta salad should be stored in an airtight container in the fridge, and if stored properly should be good for 3-4 days.
In fact making this salad ahead of time and serving it the next day can really improve the flavour as that creamy dressing really marinates with all the ingredients. Just make sure you start off with al dente pasta that has been rinsed off well.
For food safety, do not leave out at room temperature for more than 2 hours.
What Can I add to this Macaroni Salad?
I think this mexican-inspired pasta salad is pretty perfect as is but you may be missing some of the ingredients and looking for variations. Try adding some of the following ingredients:
- Green Bell Peppers
- Ripe Avocado
- Red Bell Pepper
- Leftover Ham to turn this into a Mexican Macaroni Ham Salad
- Cotija Cheese or Feta cheese
- Shredded pepper jack cheese
- Cherry Tomatoes
What to Serve with Mexican Macaroni Salad
This is a perfect pasta salad to serve at any summer functions from backyard barbecue to camping.
It serves as a great side dish for grilled chicken, beef, pork, hot dogs, hamburgers… if you can grill it, this is a delicious salad to serve with any main course. In fact, try it as a side with a big bowl of your favourite chili!
Ingredients for the Mexican Pasta Salad Recipe
Pasta – I used elbow macaroni but you can use the pasta of your choice. Fusilli, farfalle, rotini, and penne are all ideal choices.
Corn – Fresh corn isn’t readily available most of the year up here, so when it’s available use it. Grill it a bit first. The rest of the year, frozen sweet corn will do well.
Olives – I wouldn’t substitute the black olives for green olives here, they have a much milder flavour. Kalamata olives would work fine.
Black beans – Drained and rinsed. Easy peasy.
Tomatoes – Use beefsteak tomatoes, they are meatier than most tomato varieties which makes them really ideal for a pasta salad.
Onion – A little red onion goes a long way.
Green onion – You can substitute with chives or cilantro here, add as little or as much as you desire.
Cheese – I love a little shredded cheese tossed into this salad.
Salsa – Use your favourite salsa, whether you use homemade salsa or store bought. Remember the heat of the salsa will change the entire flavour profile so choose wisely.
Sour Cream – I prefer full fat sour cream as it has the best consistency and flavour, you could also use Mexican Crema instead. If making this vegan, simply replace with more vegan Mayo.
Mayonnaise – Use real mayonnaise, don’t substitute. This is the key to a tasty, creamy salsa dressing. For a Vegan Mexican pasta salad use Vegan Mayo.
Garlic – Fresh only, don’t use powdered garlic.
More Easy Pasta Salad Recipes
Check out some of my favourite easy to make pasta salads:
Bring delicious Italian flavours together in one easy side dish with this colourful antipasto pasta salad. Perfect for any occasion!
Calabrese pasta salad is a wonderful pasta dish served either warm or cool and it works as both a summer side dish or as a vegetarian entrée.
This Pesto Pasta Salad Recipe features bow tie pasta and fresh ingredients for a summer salad or side dish that is full of flavour!
If you are looking for another simple recipe for a summer salad inspired by Mexican food, this Grilled Mexican Street Corn Salad, also known as Esquites, is fresh, lightly creamy, spicy, & incredibly delicious.
Mexican Macaroni Salad
Adapted from The Pioneer Woman
INGREDIENTS:
For the salad:
1 lbs of Macaroni, cooked, drained and quickly rinsed with cold water
1 cup of frozen (thawed) corn (or 2 ears of fresh corn)
1/2 cup of sliced black olives
1 can (15oz) black beans, drained and rinsed
2 large beefsteak Tomatoes, chopped
1/4 cup Red onions, diced
Green onions and/or chives
salt/pepper
1/2 cup Cheddar or Pepperjack Cheese, grated (optional)
For the Dressing:
1 cup Salsa
1/2 cup of Sour cream
1/2 cup of Mayonnaise
1 clove garlic, minced
Salt/Pepper to taste
Dash of Tabasco sauce
DIRECTIONS:
Cook the pasta al dente.
Rinse with cold water to stop them from cooking.
In a large bowl combine all the ingredients for the salad together.
Don’t toss yet.
Whisk all the dressing ingredients together until smooth.
Pour over the pasta ingredients and toss gently until everything is combined.
Garnish with fresh cilantro, if desired.
Yield: 12 Servings
Mexican Macaroni Salad
Prep Time: 15 minutes
Total Time: 15 minutes
This Mexican Macaroni Salad recipe is a very versatile summer salad perfect for picnics and barbecues as as a tasty side dish.
Ingredients
For the salad
- 1 lbs of Macaroni, cooked, drained and quickly rinsed with cold water
- 1 cup of frozen corn, thawed, or 2 ears of fresh corn
- 1/2 cup of sliced black olives
- 1 can black beans, 15oz, drained and rinsed
- 2 large beefsteak Tomatoes, chopped
- 1/4 cup Red onions, diced
- Green onions or chives
- salt/pepper
For the Dressing
- 1 cup Salsa
- 1/2 cup of Sour cream
- 1/2 cup of Mayonnaise
- 1 clove garlic, minced
- Salt/Pepper to taste
- Dash of Tabasco sauce
Instructions
- Cook the pasta al dente. Rinse with cold water to stop them from cooking. In a large bowl combine all the ingredients for the salad together. Don't toss yet.
- Whisk all the dressing ingredients together until smooth. Pour over the pasta ingredients and toss gently until everything is combined.
- Garnish with cilantro, if desired.
Recommended Products
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Nutrition Information:
Yield:
12Serving Size:
1 Cup
Amount Per Serving:Calories: 222Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 10mgSodium: 495mgCarbohydrates: 28gFiber: 5gSugar: 4gProtein: 6g
