Mexican Macaroni Salad (Classic or Gluten-Free)

Name: Mexican Macaroni Salad
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: Mexican-American
Ingredients: 8 oz. elbow macaroni, cooked and cooled (Choose traditional or gluten-free.); 10 oz. cherry tomatoes, quartered; 1 (15 oz.) can black beans, rinsed and drained; 1 bell pepper, (any color) small diced; 1 small zucchini, unpeeled and small diced; 1 cup raw cauliflower, small diced; 1 cup fresh or frozen sweet corn, cooked and cooled; 1/2 red onion, minced; 1/2 cup chopped cilantro (or parsley, if you don’t eat cilantro); 1 cup sour cream; 1/2 cup mayonnaise; 2 to 3 Tablespoons taco seasoning, to taste; 2 limes, juice and zest; optional, 1/4 teaspoon chipotle powder

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Mexican Macaroni Salad is a fabulous addition to your Taco Tuesday lineup! It’s SO easy to make and absolutely scrumptious!

Mexican Macaroni Salad on a blue stoneware plate.

This delicious southwestern pasta salad is inspired by Mexican-American flavors that meld beautifully to create a perfect side dish or a delicious vegetarian main.

It would be wrong to call it a classic Mexican recipe. But, it’s my spiced-up taco version of our favorite macaroni salad.

Summer is filled with macaroni salads at our house. We love them. But, sometimes I’m just in the mood for something new.

This Mexican Macaroni Salad was the perfect solution to making pasta salad pack a flavorful punch and be a little more exciting.

Not only does my Mexican Macaroni Salad make a fabulous side for your favorite entrees, but it can easily become the scrumptious main dish at lunch, since it’s loaded with veggies and has protein from the beans.

You’re going to love Mexican Macaroni Salad!

In This Post:

The Ingredients

For the Salad:

elbow macaroni, cooked and cooled (Choose traditional or gluten-free noodles.)
cherry tomatoes, quartered
black beans, rinsed and drained
bell pepper, (any color) small diced
small zucchini, unpeeled and small diced (I was out when I shot these pictures, but don’t skip it. Zucchini adds so much to this salad.)
raw cauliflower, small diced
fresh or frozen sweet corn, cooked and cooled
red onion, minced
chopped cilantro (or parsley)

Mexican Macaroni Salad Ingredients in a clear glass mixing bowl.

For the Dressing:

sour cream
mayonnaise
taco seasoning
limes, juice and zest
optional, chipotle powder

Mexican Macaroni Salad Dressing ingredients in a clear glass mixing bowl.

FAQs

Can you eat raw zucchini?

Absolutely! Wash it and then dice it for this recipe. The peel doesn’t even need to be removed. It’s so nutritious and adds great texture to salads.

Is this a Southwestern Pasta Salad?

You could definitely call it that, if you prefer. I typically choose a different pasta shape for Southwestern Pasta Salad, though. Mexican Macaroni Salad does have corn, squash and beans (the Three Sisters of Southwestern cooking), but the dressing is different than my usual Southwest Pasta Salad.

Can this be made gluten-free?

Yes! I actually use Jovial brand brown rice elbow macaroni _{[affiliate link]} in mine, so the dish comes out 100% gluten free. It’s a fantastic brand of gf pasta that doesn’t get mushy or pasty. We love it.

What to Serve with Mexican Macaroni Salad

Air Fryer Chicken Cutlets on a white plate with roasted cauliflower and bell pepper salad

Three Chicken Street Tacos on a blue stoneware plate. Southwest Chicken is placed into charred corn tortillas and topped with minced red onion, chopped cilantro and queso fresco cheese. Fresh lime wedges are tucked on the side for drizzling.

kalua pork with braised cabbage on a white platter

Tips and Tricks for Perfect Mexican Macaroni Salad

1. Boil the Pasta in Generously Salted Water

This is one of the biggest mistakes cooks make when cooking pasta. Pasta flavor is absorbed as it cooks. Without the appropriate amount of salt, pasta will be bland and flavorless, no matter what sauces or dressings you add to it later.

For one pound of pasta boil four quarts of water with one Tablespoon of salt.

2. Make-Ahead Tip to Prevent Your Mexican Pasta Salad from Drying Out

Have you ever made a pasta salad the day before, only to find that the macaroni (or other pasta) has absorbed lots of the dressing and your salad seems dry? To keep your Mexican Macaroni Salad creamy when it’s stored in the fridge, try this trick.

Toss your cooked and fully cooled pasta with olive oil or avocado oil before you add any other ingredients or start mixing up the salad. I use one Tablespoon of oil per pound of pasta. The oil creates a waterproof barrier on the outside of the macaroni that helps prevent it from absorbing all the moisture out of your creamy dressing.

Alternatively, you can mix up an extra half-batch of dressing to add to the salad just before serving, if you feel that it is too dry.

3. Mayo-Based Dressings Don’t Like Heat

Cool your pasta completely before adding mayo-based dressings. Mayonnaise can actually split and separate if allowed to get too hot. You could probably get away with lukewarm pasta, but definitely not hot. Also, the pasta will absorb more dressing and seem drier if added to warm pasta.

4. Serve it at Room Temperature

It seems like a mistake, but trust me. Super chilled macaroni salad straight from the fridge doesn’t have the creamy, delicious texture it did when you first mixed it up, right? The flavors have melded and become fabulous, but the texture is wrong.

That’s because ice cold pasta is extra firm and the fats in your dressing have begun to harden and set up. Give it a good 20 to 30 minutes on the counter, before it’s time to eat. After it’s rested, give it a stir. Add extra dressing if you think it needs some and then serve.

How to Make Mexican Macaroni Salad

Cook elbow macaroni in boiling salt water according to package instructions. Drain and cool.
Cook fresh or frozen corn to your preferences and cool.
Rinse and drain the black beans.
Small dice the bell pepper, zucchini and cauliflower.
Mince the red onion and chop the cilantro (or parsley).
Quarter the cherry tomatoes.
When elbow macaroni is cool, toss with 1/2 Tablespoon avocado or olive oil in a large mixing bowl. Be sure to coat all the noodles.

Ingredients and Dressing for Mexican Macaroni Salad in a clear glass bowl ready to be stirred together.

Add all the chopped and prepared ingredients to the macaroni and stir to distribute the ingredients evenly.
Make the dressing by combining sour cream, mayonnaise, taco seasoning, lime juice and zest.
For extra spicy heat, you can stir in 1/4 teaspoon of chipotle powder.
When the dressing is blended pour it over the macaroni and vegetables in the mixing bowl. Stir to coat all the pieces of the salad and evenly distribute the dressing.
Refrigerate until ready to serve (or serve immediately).
Remove from fridge 20-30 minutes before serving and allow the Mexican Macaroni Salad to come to room temperature.
Serve.

The Recipe

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Mexican Macaroni Salad

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5 from 19 reviews

Author: Glenda Embree
Total Time: 28 minutes
Yield: 8 – 10 servings 1x

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Description

Mexican Macaroni Salad is a flavorful, Mexican-inspired dish that will be a perfect accompaniment to any main dish or a stand-alone entree for a delicious lunch. Kids and adults love it equally so it’s also a great option to add to the Taco Tuesday menu plan!