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Mexican Macaroni Salad

Mexican macaroni salad with a creamy lime-cilantro dressing, packed with corn and black beans. Cook the elbow pasta, rinse cold for a firm bite, then chill for an hour so the flavors blend evenly.
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Prep Time 20 minutes
Cook Time 10 minutes
rest 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican-American
Calories: 420
Ingredients Method Notes

Ingredients
  

Elbow pasta salad
  • 8 oz elbow pasta
  • 1 cup corn kernels
  • 15 oz black beans, drained
  • 1 red bell pepper, diced
  • 0.5 red onion, diced
  • 0.5 cup fresh cilantro, chopped
  • 1 jalapeño, minced
Lime-cilantro dressing
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp lime juice
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt and pepper to taste

Method
 

Cook and rinse the pasta
  1. Cook the elbow pasta according to package directions, until tender but still firm. Drain and rinse with cold water, then let it cool slightly before assembling.
Combine pasta and vegetables
  1. In a large bowl, add the cooled pasta, corn kernels, black beans, red bell pepper, red onion, fresh cilantro, and minced jalapeño. Toss until the mix is evenly distributed with visible colorful pieces.
Make the lime-cilantro dressing
  1. In a separate bowl, whisk mayonnaise, sour cream, lime juice, cumin, and chili powder until smooth. The dressing should look creamy and uniform with no dry spice pockets.
Dress, season, and chill
  1. Pour the dressing over the pasta mixture and toss gently to coat evenly. Make sure every pasta elbow is lightly coated for a creamy finish.
  2. Season with salt and pepper to taste, then toss once more. Taste and adjust so the flavors read bright and balanced.
  3. Cover and refrigerate for at least 1 hour to let the flavors blend. Serve chilled; the salad should look vibrant with cilantro flecks throughout.

Notes

Pro tip: rinse the pasta with cold water to stop cooking and keep a firm, non-mushy texture. Refrigerate in a covered container for up to 3 days; it does not freeze well due to the creamy dressing. For a lighter option, swap mayonnaise and sour cream for a reduced-fat mayo and Greek yogurt blend while keeping the same lime, cumin, and chili powder ratios.