Mexican Macaroni Salad Recipe
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.
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.
Mexican Macaroni Salad
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
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
12Serving Size:
1 CupAmount Per Serving: Calories: 222Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 10mgSodium: 495mgCarbohydrates: 28gFiber: 5gSugar: 4gProtein: 6g
I doubled the dressing recipe because I added three small chopped up chicken breasts. I knew the chicken along with the pasta would drink up more than just one batch of the dressing so I’m glad I did. I also added about half of a teaspoon of cumin to the dressing, but might go even a little heavier handed next time I make it. I added half of a large, diced yellow bell pepper. I’m thinking, fresh cilantro would be good in this as well. Anyway, I really like it, I couldn’t stop taking bites before I put it away.
Can’t wait to make this recipe. Would definitely add cilantro, but wish I knew of a good salsa to put in it. Making my own salsa is not an option. haha 🤣
Delicious! But I had to laugh at “not your Mothers pasta salad”. I’m 57 and my mom who is 77 has been making a nearly identical salad since I was a kid 🙂
Can I omit corn? I can’t eat it. Thanks
Yes!
The recipe on the top doesn’t call for salsa, but the one in the grey ‘recipe card’ does. I think that if you use salsa, it would mess up the dish-just my opinion, though.
One of my favourite recipes! The only change I’ve made is no olives
(blech). Tasty!
How many servings does this recipe make. I need to feed 100 people?
I made this salad and loved it! So refreshing from regular mac salad. Since it was only my husband and I, I halved the salad ingredients but made the full dressing recipe. It was perfect as the pasta absorbs some of the dressing. This left enough dressing to keep the salad moist.
Highly recommend this recipe!!
Have you ever tried it with a little taco seasoning in the dressing?
Made it yesterday it’s gone today ! My nephew who is a very picky eater had 4 bowls yesterday. He said he couldn’t stop eating it. I will definitely will be making this again. Thank you for this wonderful recipe.
Glad you posted ?Ree’s? recipe as I was confused with the 1 cup Black Beans and Dash of Black Beans in the Dressing. Making tonight.
This salad looks amazing, I love the ingredients
Looks yummy! My only question is what kind of salsa to use? Being mexican, I never buy bottled salsa. Can you please recommend something homemade?
Just use your favourite homemade tomato salsa recipe.
I am so tired of every on saying how good it looks. I want to hear , how good it taste.
@Kathy Osborn, exactly what I was thinking!
Wow! This is a nice and colorful Mexican salad to try!It looks great and has inspired me to make it.I can’t wait to see if it goes over big at our house.I have a feeling it will.Thank you.
Yum! This sounds good of goodness!
Oh this sounds so tasty!!! Especially if given the time for the flavours to mingle.
M
I tried it and it was delicious. Thanks for the recipe!
very nice..
Thank you for the recipe.. 🙂
this sounds delicious,thanks will try soon
I would give this one a try. Will mark it for reference.
Yum this looks so tasty! I think I am going to try this but substitute the sourcream for greek yogurt. thanks for this inspiration …great for the summer!
This all looks very good except I would have to leave out the black olives…. all the rest is great !! I am not an olive fan except I do like green olives but not in my maccaroni….or salads. So I will try to make this without the olives and see how my hubby will like it.
Looks like summer in a bowl!! Can’t wait to try this.
This salad looks very tasty, and one I would enjoy, hubby not to much, but that just means more for me!!
This looks incredible!! I will be trying it very soon although I think instead of the mayo, I will use FF plain Greek yogurt to make it a little healthier cuz I know I will end up eating WAY more of this than I should!! Hahaha
This is such an interesting twist to the regular macaroni salad. Will have to try it soon.
was wondering if you could add rotel to this and if so what to cut back on
I guess you could? I’d cut out the tomatoes and the salt.
Looks delicious. Would it be good it add cooked boneless, skinless chicken breast pieces to make it a meal rather than a side dish? Perhaps seasoning the chicken with taco types seasonings?
Yes, absolutely! I sometimes cheat and use the pre-cooked bbq chicken from the deli. Yummy!
Sound delicious – can’t wait to try it.
This sounds so delicious. Love the addition of black beans.
I love trying different macaroni salads and this one looks extra delicious.
COULD YOU KEEP THIS IN COOL TIL YOU NEED IT R DOES IT HAVE TO BE EATEN RIGHT AWAY.I THINK BEING COOL R OVER NIGHT IT BE WOULD EVEN BETTER………….
Yes, definitely!
Elizabeth this looks amazing. I noticed in your blog recipe that black beans are listed in the dressing ingredients instead of salsa. Thank goodness you added a printable version. I’ll try this one soon.
I would make up everything and keep the dressing separate till you want to serve it. Pasta tends to drink up moisture and I always end up having to add more dressing if I put it all together the day before.
I am definitely making this! The ingredients put a fin spin on regular macaroni salad. Can’t wait to try this version!!
I love the fresh ingredients! Looks delicious!
The Pioneer Woman’s Mexican Macaroni Salad looks interesting, no I have not tried it It’s different from any salad that I have ever had before but I would definitely give it a try. Thank you for sharing this recipe.
I really like the ingredients in this. It would make a super change with burgers.
That looks delish! I bet it would be popular at potlucks too.
Oh, yum, Mexican food and macaroni salad are two of my very favorite things!
I would definitely enjoy this salad, it has a bit of everything I love, including olives….my fave!