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Mexican Macaroni Salad – Creamy, Zesty, and Perfect for Potlucks

Mexican Macaroni Salad in a large bowl with corn and black beans
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This zesty Mexican macaroni salad combines tender pasta, fresh vegetables, and a creamy spiced dressing. Perfect for potlucks, picnics, and family dinners, it delivers bold flavors everyone loves. Make ahead for convenience and maximum taste.

Ingredients

Scale
  • For the Salad
  • 8 ounces elbow macaroni
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen
  • 1 red bell pepper, diced
  • 4 green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • For the Dressing
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 2 tablespoons lime juice
  • 2 tablespoons taco seasoning
  • 1/2 teaspoon garlic powder
  • Hot sauce to taste

Instructions

1. Boil the macaroni in salted water for 8–10 minutes until al dente.

2. Drain and rinse the macaroni with cold water until completely cool.

3. Combine the cooked macaroni, black beans, corn, red bell pepper, green onions, and cilantro in a large bowl and mix gently.

4. In a separate small bowl, whisk together the sour cream, mayonnaise, lime juice, taco seasoning, garlic powder, and hot sauce.

5. Pour the dressing over the salad mixture and toss until evenly coated.

6. Cover and refrigerate for at least 30 minutes before serving.

7. Stir again just before serving and adjust seasoning if needed.

Notes

For best taste, make this salad at least two hours ahead.

Add a squeeze of fresh lime just before serving for extra brightness.

Leftover rotisserie chicken can turn this into a hearty main dish.

The pasta will absorb dressing as it sits in the fridge.

Reserve a little extra dressing to refresh the salad before serving.

This salad tastes even better on the second day.

Nutrition

Find it online: https://paulakitchen.com/mexican-macaroni-salad/