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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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.
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: 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
Tips for Customization
One of the joys of making Mexican Macaroni Salad is its versatility. Here are some ways you can tailor it to your taste preferences:
- Add Protein: For a heartier salad, include grilled chicken, shrimp, or even sliced avocado.
- Adjust Spice Level: Feel free to add more or less chili powder depending on your spice tolerance. A dash of hot sauce can also give it an extra kick.
- Experiment with Ingredients: Swap out or add ingredients like cherry tomatoes, jalapeños, or olives to suit your personal preferences.
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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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
Mary Rollinson says
I made this Mexican Macaroni Salad and is was delicious!
Jenna says
1 cup
Felicia says
How much is a serving?
Sherry says
:<) Those were my two favorites on FoodNetwork Star too...Sweet Emma and Lucca and his accent and I wanted to learn more authentic recipes of his Grandma....thanks for this recipe.
Jenna says
I've never been let down by any of her recipes. 🙂
Jenna says
Grilled Chicken with some kind of marinade over it. Yum!
Kate @ Babaganosh.org says
This looks awesome. I might add some grilled chicken in there to make it a complete meal. This recipe is perfect for summer - minimal cooking and such fresh flavors and colors! (I don't count boiling water for pasta as cooking hehe).
Christine@ Apple of My Eye says
This looks delicious! I love all the gorgeous colors and if Ree made it, I'm sure it's tasty!
Jenna says
Fixed!
jodi says
This looks really good, the only thing I see wrong though is the fact that you have no measurements for the dressing. Would love to know how much of what to put in the salad dressing.