Mexican Macaroni Salad
Mexican Macaroni Salad is a vibrant and zesty dish that combines tender elbow macaroni with fresh vegetables, creamy dressing, and a hint of spice. Perfect for summer gatherings, potlucks, or a lively weeknight dinner, this colorful salad brings joy and flavor to every bite. Its easy preparation makes it an ideal choice for impressing guests without spending hours in the kitchen.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (canned or frozen)
- 1/2 cup red onion, finely diced
- 1 cup bell peppers (mixed red and yellow), chopped
- 1/4 cup fresh cilantro, chopped (optional)
- 1/2 cup mayonnaise
- 1/2 cup sour cream (or Greek yogurt)
- 3 tbsp lime juice (freshly squeezed)
- 2 tsp taco seasoning
Instructions
- Cook elbow macaroni in salted boiling water until al dente. Drain and rinse under cold water.
- While the pasta cools, chop cherry tomatoes, dice red onion, and chop bell peppers.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, and taco seasoning until smooth.
- Add cooled macaroni and all chopped vegetables to the dressing. Mix gently until well-coated.
- Cover salad and refrigerate for at least one hour for flavors to meld.
- Serve chilled with optional garnishes like cilantro or lime wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 410mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg