Description
Mexican Macaroni Salad is a creamy and refreshing side dish blending tender elbow macaroni with crisp vegetables and a flavorful, tangy dressing. Perfect for barbecues or gatherings, it combines mild spices, fresh lime juice, and sharp cheddar cheese to offer a versatile and crowd-pleasing salad that is easy to prepare and customize to your taste.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni pasta (cooked al dente)
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Vegetables and Herbs
- 1/2 cup finely diced red bell pepper
- 3 green onions, chopped
- 1–2 jalapeños, finely chopped (fresh or pickled)
- 1/4 cup fresh cilantro, chopped
Cheese
- 1 cup sharp cheddar cheese, cubed or shredded
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7 to 8 minutes. Drain and rinse under cold water thoroughly to stop cooking and prevent sticking.
- Prepare the Vegetables: While the pasta cooks, finely dice the red bell pepper, chop the green onions, jalapeños, and cilantro into small pieces for even flavor distribution.
- Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream, fresh lime juice, ground cumin, chili powder, garlic powder, salt, and black pepper until smooth and creamy, ensuring spices are well mixed.
- Combine Ingredients: Add the cooled macaroni, prepared vegetables, and cheddar cheese to the dressing. Gently toss until every piece is evenly coated. Taste and adjust seasoning as needed to balance tanginess and spice.
- Chill and Serve: Cover the salad and refrigerate for at least one hour to let the flavors meld and develop a refreshing taste before serving.
Notes
- Cook pasta al dente to prevent a mushy salad.
- Rinse pasta with cold water immediately after draining to stop cooking and avoid sticking.
- Use fresh lime juice to brighten the dressing and balance creaminess.
- Dice vegetables uniformly for consistent texture and flavor in every bite.
- Make the salad ahead of time; it tastes better after resting several hours or overnight in the fridge.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizers
- Method: No baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 20 mg
Keywords: Mexican Macaroni Salad, creamy macaroni salad, Tex-Mex salad, barbecue side dish, macaroni pasta salad
