This Mexican macaroni salad is a fun twist on a classic! It’s creamy, tangy, and full of flavor with crisp veggies, cheese, and a little kick from jalapeños. Perfect for BBQs, potlucks, or anytime you want an easy, delicious side.
Side Dish You’ll Keep Coming Back ToThe Dressing is Next Level: Creamy mayo, sour cream, fresh lime juice, and jalapeño brine mix together for a tangy, zesty kick!Texture in Every Bite: Pasta, smoky ham, sweet corn, Monterey Jack cheese, and spicy jalapeños all in one bowl. Perfect for Cookouts: This pasta salad is great with burgers, hot dogs, or grilled chicken. It’s also just as good the next day!
Ingredients for This Mexican Macaroni Salad
Cheese: I used Monterey Jack, but any semi soft cheese works well. Try pepper jack, Oaxaca, or mozzarella.Pasta: You can use any short pasta. Try ditalini, shells, rotini, or bowties.Corn: Use canned, frozen, and thawed or fresh grilled corn for extra flavor.Vegetarian Swap: Leave out the ham or swap it out for black beans to make this vegetarian.
Sour Cream: Try Mexican crema or Greek yogurt in place of the sour cream.
How to Make Mexican Macaroni Salad
This macaroni salad is the perfect side dish! Just cook your pasta, chop up the mix-ins, stir together the creamy dressing, and toss it all together. Give it a little time to chill, and it’s ready to serve with the best flavor!
Cook Pasta: Bring a large pot of salted water to a boil and cook elbow macaroni until al dente, about 8-10 minutes. Drain and rinse under cold water, then add the cooled, drained pasta to a large bowl.Combine: To the bowl of pasta, add diced ham, corn, shredded carrots, diced bell pepper, Monterey jack cheese, diced celery, diced red onion, and chopped pickled jalapeño.Make the Dressing: Mix mayonnaise, sour cream, juice from pickled jalapeños, fresh lime juice, yellow mustard, and salt and pepper to taste.Toss: Add the dressing to the pasta bowl and mix until evenly combined. Taste and adjust seasonings as needed. Chill the Mexican macaroni salad for 30 to 60 minutes if you can, it helps the flavors come together.
lyssa’s Recipe Tip
Quantity: This recipe makes a lot of macaroni salad. It’s great for a potluck or party. If you are not serving a crowd, you can cut the recipe in half.
Print>
Mexican Macaroni Salad
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }Creamy, zesty, and packed with bold flavor, this Mexican macaroni salad is an easy side you’ll keep coming back to.Course Salad, Side DishCuisine MexicanKeyword macaroni salad recipePrep Time 20 minutesminutesCook Time 10 minutesminutesTotal Time 30 minutesminutesServings 12servingsCalories 356kcalAuthor Alyssa RiversEquipment
Large pot for boiling pastaColander for draining pastaLarge serving bowlVegetable chopperIngredients
1poundelbow macaroni1cupdiced ham1cupcornfresh, canned, or frozen and thawed1cupshredded carrots1cupfinely diced bell pepper1cupcubed Monterey Jack cheesecupfinely diced celerycupfinely diced red onioncupchopped pickled jalapenoDressing
1cupmayonnaisecupsour cream2tablespoonsjuice from pickled jalapeños1tablespoonfresh lime juice1tablespoonyellow mustardsalt and pepper to tasteInstructions
Bring a large pot of salted water to a boil and cook 1 pound elbow macaroni until al dente, about 8-10 minutes. Drain and rinse under cold water. Add the cooled, drained pasta to a large bowl.To the bowl of pasta, add 1 cup diced ham1 cup corn1 cup shredded carrots1 cup finely diced bell pepper1 cup cubed Monterey Jack cheese½ cup finely diced celery½ cup finely diced red onion, and ¼ cup chopped pickled jalapenoMake the dressing by mixing 1 cup mayonnaise½ cup sour cream2 tablespoons juice from pickled jalapeños1 tablespoon fresh lime juice1 tablespoon yellow mustard, and salt and pepper to tasteAdd the dressing to the pasta bowl and mix until evenly combined. Taste and adjust seasonings as needed. Refrigerate until ready to serve or serve immediately.Notes
Storage and Make Ahead InstructionsRefrigerate: Store in an airtight container in the fridge for up to 3 days.Do not freeze: Macaroni salad doesn’t freeze well and can become watery.Make ahead: Prepare up to 24 hours in advance, the flavors get even better as it chills!Nutrition
Calories: 356kcalCarbohydrates: 35gProtein: 10gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 27mgSodium: 571mgPotassium: 225mgFiber: 2gSugar: 4gVitamin A: 2417IUVitamin C: 19mgCalcium: 99mgIron: 1mg
More Easy Pasta Salad Recipes
If you love this one, then you’re going to want to try a few more of my favorite pasta salads. They’re just as easy, full of flavor, and perfect for everything from weeknight dinners to weekend cookouts.
Salads
Pesto Pasta Salad
2 hours 20 minutes
Salads
California Spaghetti Salad
3 hours 15 minutes
Salads
Elote Pasta Salad
25 minutes
Side Dishes
