Mexican Macaroni Salad

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. 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. 

What Ingredients do I need? 

Elbow Macaroni  – already cooked pasta 

Corn – fresh or canned, drain if using canned corn 

Black Beans – canned, rinsed and drained  

Black Olives – I left them out of this recipe but use finely diced black olives 

Green Onions  – can also use chives 

Red Onions – finely diced 

How to make Mexican Macaroni Salad 

See and print the  full recipe below.

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: 1/2 to 3/4 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 

Other Recipes to Try 

Baked Feta Pasta 

Stuffed Italian Sausage

Baked Oats with Peanut Butter 

Air Fryer Crispy Fish Sandwiches 

Lighter Fettuccine Alfredo Sauce 

If you’ve tried these 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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