This Mexican-Inspired Macaroni Salad is a fresh and vibrant twist on the classic side dish. It is loaded with bold flavours-crunchy vegetables, tangy dressing, creamy Cotija cheese, and a kick of jalapeño heat.
Served here with a Roasted Turkey with Adobo Sauce and Chili Honey Lime Roasted Brussels for Thanksgiving.
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Ingredients
For the Salad
- Fresh corn
- Elbow macaroni
- Salt & freshly ground pepper
- Red grape tomatoes
- Red pepper
- Celery
- Black beans
- Avocados
- Cotija cheese
- Red onion
- Jalapeño
For the Dressing
- Mayonnaise
- Plain Greek yogurt
- Lime juice
- Dijon mustard
- Cilantro
- Garlic
- Chili powder
See recipe card for quantities.
Instructions
Boil the Corn
Bring a large pot of water to a boil. Add the corn and boil for 8-10 minutes until tender. (Keep the corn water for the pasta) Remove the corn, let cool, and slice the kernels off the cob. Set aside.
Cook the Macaroni
Salt the water from the corn and bring back to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain, then place the pasta in a large bowl.
Assemble the Salad
In the bowl with the cooked macaroni, combine the grilled corn kernels, grape tomatoes, red pepper, celery, black beans, red onion and jalapeño.
Prepare the Dressing
In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, Dijon mustard, cilantro, garlic, and chili powder.
Toss with Dressing
Pour the dressing over the pasta salad and gently toss to combine. Fold in the Cotija cheese and the diced avocados just before serving to avoid browning. Season with salt and pepper to taste.
Serve
Serve cold or at room temperature, garnished with extra cilantro and grated Cotija cheese if desired.
Watch how this Mexican Macaroni Salad Recipe was made here.
Equipment
Prepared using the Hestan Culinary NanoBond 8-Qt Stockpot with the Provisions Stainless Steel Pasta Insert. Then the sauce and salad were mixed in the Stainless Steel Mixing Bowls (1.5-Qt & 7-Qt).
Proud Hestan Culinary Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this recipe for Mexican Macaroni Salad please drop back and leave us a comment and rating here. Each review helps so much! Thank you! Elaine & James
📖 Recipe
Mexican Macaroni Salad
Ingredients
For the Salad
- 2 ears fresh corn husked
- 500 g dry elbow macaroni
- Salt & freshly ground pepper to taste
- 1 ½ cups red grape tomatoes halved
- 1 red pepper diced
- 2 stalks of celery thinly sliced
- 1 19 oz can black beans, drained and rinsed well
- 2 small ripe avocados diced
- ½ cup Cotija cheese crumbled or grated
- ½ cup chopped red onion
- 1 jalapeño thinly sliced rings cut in half
For the Dressing
- ⅓ cup mayonnaise
- ⅓ cup plain Greek yogurt fat-free
- 2 tablespoons fresh lime juice
- 1 tablespoon Dijon mustard
- ¼ cup finely minced fresh cilantro
- 1 clove garlic minced
- 1 teaspoon chili powder
Instructions
- Boil the Corn: Bring a large pot of water to a boil. Add the corn and boil for 8-10 minutes until tender. (Keep the corn water for the pasta) Remove the corn, let cool, and slice the kernels off the cob. Set aside.
- Cook the Macaroni: Salt the water from the corn and bring back to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain, then place the pasta in a large bowl.
- Assemble the Salad: In the bowl with the cooked macaroni, combine the grilled corn kernels, grape tomatoes, red pepper, celery, black beans, red onion and jalapeño.
- Prepare the Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, Dijon mustard, cilantro, garlic, and chili powder.
- Toss with Dressing: Pour the dressing over the pasta salad and gently toss to combine. Fold in the Cotija cheese and the diced avocados just before serving to avoid browning. Season with salt and pepper to taste.
- Serve: Serve cold or at room temperature, garnished with extra cilantro and grated Cotija cheese if desired.
- Rate this Recipe: If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!
This is a great salad for summer and fall with all the amazing flavours!
Thanks Shanley,
We’re so glad you enjoyed it! The adobo sauce really adds a punch of flavour that works well year-round!
Have a great day!
Elaine & James