Go Back

Mexican Macaroni Salad

Mexican macaroni salad with creamy elbow pasta tossed with jalapeño, corn, black beans, and a chili-lime mayo dressing. Finished with cotija and a tajin dusting for bold Tex-Mex flavor in every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Tex-Mex
Calories: 430
Ingredients Method Notes

Ingredients
  

Mexican macaroni salad
  • 12 oz elbow macaroni cooked and cooled
  • 1 can (15 oz) black beans drained and rinsed
  • 1.5 cup corn kernels fresh or frozen
  • 1 jalapeños seeded and finely diced (use 1–2)
  • 0.5 red onion finely diced
  • 1 red bell pepper diced
  • 0.25 cup fresh cilantro chopped
  • 0.5 cup cotija cheese crumbled
  • Tajin for topping
chili-lime dressing
  • 1 cup mayonnaise
  • 3 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • Salt and pepper to taste

Method
 

Make the chili-lime dressing
  1. Whisk mayonnaise, lime juice, lime zest, chili powder, cumin, garlic powder, salt, and pepper until smooth.
Toss the salad
  1. Combine cooled elbow macaroni, black beans, corn kernels, jalapeños, red onion, red bell pepper, and fresh cilantro in a large bowl.
  2. Pour the chili-lime dressing over the pasta and toss until everything is evenly coated.
Chill and serve
  1. Refrigerate for at least 1 hour to let flavors meld.
  2. Top with crumbled cotija and a dusting of Tajin just before serving.
  3. Garnish with extra cilantro and lime wedges.

Notes

For best texture, cool the macaroni completely before mixing so the mayo dressing doesn’t thin out. Refrigerate leftovers in a sealed container for up to 3 days; freeze is not recommended. If you want a lighter version, use light mayonnaise or Greek yogurt-based mayo in the same amounts.