Mexican Macaroni Salad

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Creamy, zesty, and packed with bold flavor, this Mexican macaroni salad is an easy side you’ll keep coming back to.

Prep Time20

Cook Time10

Total Time30

Course: Salad, Side Dish

Cuisine: Mexican

Keyword: macaroni salad recipe

Servings: servings

Author: Alyssa Rivers

Equipment

Large pot for boiling pasta
Colander for draining pasta
Large serving bowl
Vegetable chopper

Ingredients

1 pound elbow macaroni
1 cup diced ham
1 cup corn fresh, canned, or frozen and thawed
1 cup shredded carrots
1 cup finely diced bell pepper
1 cup cubed Monterey Jack cheese
½ cup finely diced celery
½ cup finely diced red onion
¼ cup chopped pickled jalapeno

Dressing

1 cup mayonnaise
½ cup sour cream
2 tablespoons juice from pickled jalapeños
1 tablespoon fresh lime juice
1 tablespoon yellow mustard
salt and pepper to taste

Instructions

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 ham 1 cup corn, 1 cup shredded carrots, 1 cup finely diced bell pepper, 1 cup cubed Monterey Jack cheese, ½ cup finely diced celery, ½ cup finely diced red onion, and ¼ cup chopped pickled jalapeno.
Make the dressing by mixing 1 cup mayonnaise, ½ cup sour cream, 2 tablespoons juice from pickled jalapeños, 1 tablespoon fresh lime juice, 1 tablespoon yellow mustard, and salt and pepper to taste.
Add 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.

Video

Notes

Storage and Make Ahead Instructions

Refrigerate: 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

QR code

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