Mexican Macaroni Salad – Easy Summer Side Dish Recipe
This Mexican macaroni salad is a vibrant and flavorful summer side dish recipe. Packed with pasta, beans, corn, peppers, and a zesty dressing, it’s perfect for cookouts, picnics, or family dinners.
Equipment
- Large pot
- Mixing bowls
- Whisk
- Cutting board & knife
- Colander
Ingredients
- 3 cups elbow macaroni (uncooked)
- 1 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp chili powder
- ½ tsp cumin
- 1 cup corn kernels (fresh or canned)
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- 1 jalapeño, diced (optional)
- ¼ cup fresh cilantro, chopped
- Salt & pepper to taste
- Optional: 1 cup shredded chicken or black beans
Instructions
- Cook macaroni in salted boiling water until al dente (about 8 minutes). Drain and rinse under cold water.
- In a large bowl, whisk together mayonnaise, lime juice, chili powder, cumin, salt, and pepper.
- Stir in corn, bell pepper, onion, jalapeño, and cilantro.
- Add cooled pasta and toss until evenly coated.
- Fold in optional protein (chicken or beans) if desired.
- Cover and refrigerate for at least 30 minutes before serving.
- Garnish with extra cilantro and a squeeze of lime.
Notes
- Chill before serving for best flavor and texture.
- Adjust spice level by adding more or less chili powder/jalapeño.
- Substitute half the mayo with Greek yogurt for a lighter version.
- Gluten-free pasta works well for dietary needs.
- Best enjoyed fresh, but can be stored in the fridge for up to 3 days.