Macaroni salad, a beloved staple in American cuisine, has its roots in Italian pasta dishes. Over time, it evolved into a cold salad dish that gained immense popularity, especially during the summer months. While the traditional version often features mayonnaise, celery, and onions, the Mexican Macaroni Salad introduces a refreshing twist inspired by the vibrant flavors of Mexican cuisine.
Pasta salad recipes are a must-have during the Summertime! Mexican Macaroni Salad from Ree Drummond is going to be your next favorite pasta salad. This salad is packed full of black beans, tomatoes, corn, salsa, and cumin. Add in some chicken or shrimp to make it a full meal!
Please note, that I am not Ree Drummond, just a fan who really likes her recipes.
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💛 Why You Will Like This Recipe
As someone who loves make-ahead recipes (and also a lot of Ree Drummond recipes) that don’t skimp on flavor, I can tell you this Mexican macaroni salad is a go-to. It’s bright, creamy, and customizable—loaded with veggies, tossed in a smoky-sweet dressing, and finished with a squeeze of lime for that fresh, tangy finish.
Whether you serve it next to grilled chicken, tacos, or burgers—or enjoy it straight from the fridge—this salad brings serious flavor to the table.
Shrimp and Pea Orzo Pasta Salad or BLT Pasta Salad with Ranch are other favorite pasta salad recipes on this website to try.
What Ingredients do I need?
- Elbow Macaroni - The base of the salad is typically elbow macaroni, but you can also use other pasta shapes like rotini or shells for a different texture.
- Vegetables: Diced bell peppers, red onions, and corn kernels add a sweet and crunchy element to the salad. Black beans for a protein boost and fiber.
- Cheese: Crumbled queso fresco or cotija cheese provides a creamy and slightly salty flavor that complements the other ingredients. (optional and not included in recipe)
- Herbs and Spices: Fresh cilantro and a sprinkle of chili powder or cayenne pepper infuse the salad with a zesty kick.
- Dressing: A blend of mayonnaise, salsa, and a touch of sour cream creates a creamy dressing that ties all the flavors together.
Substitution Tips
- Pasta: Swap elbow macaroni with whole wheat or chickpea pasta to boost fiber and protein.
- Instead of ears of corn used canned or frozen corn.
- Mayo: Use avocado or a plant-based mayo if preferred. If you need a lighter mayo try this Carnivore Mayonnaise
- No Greek yogurt? Just use more mayo, or sub with sour cream (light or regular).
- Beans: Pinto or kidney beans also work well here.
- Not a fan of heat? Leave out the jalapeño and reduce or skip the chipotle powder.
- Add Protein: For a heartier salad, include grilled chicken, shrimp, or even sliced avocado.
How to make Mexican Macaroni Salad
See and print the full recipe below.
Step 1 For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool.
Step 2 Heat an indoor grill and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs. (Or just use a can.)
Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.
Step 3 For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.
Serve chilled.
Serving size: ½ to ¾ cup(not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil
Serving size ½ cup
Serving Suggestions
This zesty pasta salad is perfect on its own or as a side to:
- Weight Watchers Lemon Chicken, Steak on Blackstone Griddle (How To), or burgers
- Tacos or quesadillas
- BBQ dishes like ribs or Traeger Smoked Pulled Pork
- A big green salad for a refreshing combo
Recipe FAQS
It tastes even better after a few hours in the fridge. Just give it a good stir before serving, and if it seems dry, add a splash of dressing or lime juice to refresh it.
Add chopped jalapeños, a dash of hot sauce, or a pinch of cayenne pepper to the dressing if you like heat.
Mexican macaroni salad is meant to be served cold or at room temperature—perfect for summer cookouts, potlucks, or meal prep.
Other Recipes to Try
If you’ve tried this Mexican Macaroni Salad recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest
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Mexican Macaroni Salad
- Prep Time: 15min
- Cook Time: 8min
- Total Time: 23 min
- Yield: 12 1x
- Category: Easy
- Method: Stovetop
- Cuisine: American
Description
Pasta salads recipes are a must-have during the Summertime! Mexican Macaroni Salad from Ree Drummond is going to be your next favorite pasta salad.
Ingredients
- 1 pound elbow macaroni or small shells (doesn't matter you pick!)
- Vegetable oil, for oiling grill
- 2 ears corn
- 1 can black beans, drained and rinsed
- ½ cup finely chopped black olives
- 6 Roma tomatoes, chopped
- 3 green onions, thinly sliced
- ½ red onion, finely diced
- Dressing:
- 1 cup jarred salsa
- 1 cup sour cream
- ¼ cup mayonnaise
- ½ teaspoon cumin
- Salt and freshly ground black
Instructions
- For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool.
- Heat an indoor grill and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs.
- Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.
- For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.
- Serve chilled.
- Serving size: ½ to ¾ cup
Notes
Points Plus: 7
myWW points: Blue 5; Green 7; Purple 5
Used Light Mayo, and Light Sour Cream to figure out nutrition Add some chicken to make it a whole meal!
Nutrition
- Serving Size: ½ to ¾ cup
- Calories: 268
- Fat: 5.3g
- Carbohydrates: 45.7g
- Fiber: 5.9g
- Protein: 10.3g
Angela Kuehl says
I have just finished putting all of the elements together. After taste testing with my husband and oldest daughter, we decided it needed more cumin. Then i was still missing something acidic, so I added about a tablespoon and a half of cilantro lime sauce(as my husband was sneeking in a TBS or so of Tajin). Tastes good, but i have made it very early in the day so that it has time for the flavors to marry together and for it to get cold. Will be cooking some chicken breasts flavored with taco seasonings and salsa to go with it.
Susan says
Delicious recipe! I will definitely add this to my regular favorites!