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A large platter of a Mexican Macaroni Salad.

Mexican Macaroni Salad

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 with a Roasted Turkey with Adobo Sauce and Chili Honey Lime Roasted Brussels for Thanksgiving.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Cuisine Mexican
Servings 8 -12 People

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!

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