Jump to Recipe Print Recipe
You will love the flavor-packed twist this Mexican Macaroni Salad brings to a traditional pasta salad!
Elbow macaroni is tossed with a colorful array of crunchy vegetables, zesty jalapenos, and pepper jack cheese, all dressed in a flavorful, creamy dressing.
It’s the perfect recipe to share with friends and family at your next potluck!
This post may contain affiliate links. This means if you decide to purchase through my link, I may earn a very small commission at no additional cost to you.
Oh my goodness, I love this Mexican pasta salad recipe so much! It’s the perfect side dish for your next potluck dinner.
Here in the Midwest, we’re all about sharing good food and good times
with our friends and family, and this dish embodies that spirit
perfectly. From the vibrant colors to the zesty flavors, it’s a dish
that never fails to put a smile on everyone’s face.
This Broccoli Cauliflower Salad is another family favorite if you want more side dish inspiration. My mother-in-law serves this at all our big family functions. So good!
Why you’ll love this Mexican-inspired recipe
Easy to Make and Prep: This summer salad is a breeze to whip up with simple preparation steps and minimal cooking required. I love how the flavors meld together when stored in the fridge overnight!
Crowd-Pleasing: Whether served as a refreshing side dish at a summer barbecue or as a satisfying main course for a casual weeknight dinner, this salad will surely be a hit at gatherings and family meals.
Versatile: Whether you prefer to add extra heat with additional jalapenos or incorporate your favorite protein like grilled chicken or black beans, the possibilities for personalization are endless, making it a go-to dish for any occasion.
Simple ingredients
Salad
- Elbow Macaroni – Any short pasta will work. I’ll often use bow tie pasta as a substitute.
- Vegetables including: Red bell pepper, cucumber, fresh corn, carrots, red onion, and jalapeno.
- Cubed Cheese – Pepper jack is the perfect option for this salad, but you could also use Colby jack or sharp cheddar cheese.
- Fresh Cilantro – I will substitute fresh parsley when I have a friend who doesn’t love cilantro.
Pasta salad dressing ingredients
- Mayonnaise
- Sour Cream – Greek yogurt would be a good substitute.
- White Vinegar – You can substitute red wine,
- Granulated Sugar
- Lime Juice
- Spices including: Chili powder, cumin, salt, and pepper.
- Fresh Lime Juice
How to make mexican-style macaroni salad
Step 1: Cook the elbow macaroni according to the package instructions. I like my pasta to be just past al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
Step 2: Whisk the mayonnaise, white vinegar, granulated sugar, lime juice, chili powder, cumin, salt, and pepper in a separate small bowl.
Step 3: Add the following ingredients to a large bowl: Red bell pepper, cucumber, sweet corn, carrots, red onion, jalapeno, cilantro, and cubed pepper jack cheese in a large mixing bowl.
Step 4: Pour the prepared dressing over the macaroni and vegetables. Gently toss until everything is evenly coated in the dressing.
Step 5: Cover the bowl with plastic wrap and refrigerate the macaroni salad for at least 1 hour before serving to allow the flavors to meld together.
Step 6: Serve chilled, and enjoy your delicious homemade macaroni salad at picnics, potlucks, or barbecues!
Buy Now →
Buy Now →
Buy Now →Storage
Fridge: Store leftover macaroni salad in an airtight container for up to 4 days.
Freezer: I have found that the texture changes when freezing this salad. The dressing will separate since it is a mayonnaise-based salad. I don’t recommend freezing.
FREE Weekly Meal Plan Template!
Sign up for my Newsletter to get yours today!
Homemade salad recipe tips
- Shock the pasta with cold water to stop the cooking process and to keep the pasta from sticking.
- Chop vegetables and cheese into similar sizes for a better mouth feel.
- Any short type of pasta will work, including ditalini, Gemelli, cavatappi, or bowtie pasta.
- If you don’t have white vinegar, red wine, apple cider, or white wine will work as a substitute.
- Taste and adjust seasoning, if necessary, adding more salt and pepper, to suit your preference.
- If you are turned off from the sharp bite from raw red onions, soak them for 15 minutes in cold water or substitute green onions in their place.
Recipe variations
This recipe is great because you can literally add whatever you like with the main ingredients. Black olives, kidney beans, or leftover ham would all be great additions. Depending on what you add to the recipe, you might want to add a little extra dressing.
Serving suggestions
This salad can be served with anything from a juicy hamburger or hot dog to grilled chicken or steak. It would also be delicious with pulled pork or baby back ribs.
More great potluck salads
Coleslaw
Orzo Salad
Madarin Orange Salad
★Did you make this recipe? Don’t forget to give it a star rating below!
Mexican Macaroni Salad
Jill Machovsky
Elbow macaroni is tossed with a colorful array of crunchy vegetables, zesty jalapenos, and creamy pepper jack cheese, all dressed in a tangy and flavorful dressing.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Chill 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course Side Dish
Cuisine American, Mexican
Servings 8
Calories 387 kcal
Ingredients
- 8 ounces Elbow Macaroni
- 1/3 cup Red Bell Pepper diced
- 1/3 cup Cucumber diced
- 1/2 cup Corn
- 1/3 cup Carrots
- 1/3 cup Red Onion
- 2 Tablespoon Jalapeno
- 1/3 cup Cubed Pepper Jack Cheese
- 1/4 cup Cilantro
- 1 cup Mayonnaise
- 1/4 cup Sour Cream
- 1 Tablespoon White Vinegar
- 1/4 cup Granulated Sugar
- 1 teaspoon Chili Powder
- 1/2 teaspoon Cumin
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Instructions
Cook the elbow macaroni according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
8 ounces Elbow Macaroni
Combine the red bell pepper, cucumber, corn, carrots, red onion, jalapeno, cilantro, and cubed pepper jack cheese in a large mixing bowl.
1/3 cup Red Bell Pepper, 1/3 cup Cucumber, 1/2 cup Corn, 1/3 cup Carrots, 1/3 cup Red Onion, 2 Tablespoon Jalapeno, 1/3 cup Cubed Pepper Jack Cheese, 1/4 cup Cilantro
Whisk together the mayonnaise, white vinegar, granulated sugar, chili powder, cumin, salt, and pepper in a separate small bowl.
1 cup Mayonnaise, 1/4 cup Sour Cream, 1 Tablespoon White Vinegar, 1/4 cup Granulated Sugar, 1 teaspoon Chili Powder, 1/2 teaspoon Cumin, 1/2 teaspoon Salt, 1/4 teaspoon Pepper
Pour the prepared dressing over the macaroni and vegetables. Gently toss until everything is evenly coated in the dressing.
Cover the bowl and refrigerate the macaroni salad for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled, and enjoy your delicious homemade macaroni salad at picnics, potlucks, or barbecues!
★Did you make this recipe? Don't forget to give it a star rating below!
Notes
- Shock the pasta with cold water to stop the cooking process and to keep the pasta from sticking.
- Chop vegetables and cheese into similar sizes for a better mouth feel.
- Any short type of pasta will work, including ditalini, Gemelli, cavatappi, or bowtie pasta.
- If you don’t have white vinegar, red wine, apple cider, or white wine will work as a substitute.
- Taste and adjust seasoning, if necessary, adding more salt and pepper, to suit your preference.
- If you are turned off from the sharp bite from raw red onions, soak them for 15 minutes in cold water or substitute green onions in their place.
Nutrition
Calories: 387kcalCarbohydrates: 35gProtein: 6gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 20mgSodium: 517mgPotassium: 163mgFiber: 2gSugar: 8gVitamin A: 1190IUVitamin C: 8mgCalcium: 70mgIron: 1mg
Tried this recipe?Mention @Cookingupmemoriesinsta or tag #CookingUpMemories!
