Mexican Macaroni Salad Recipe
Quick Answer
Cook 1 lb elbow macaroni, cool. Mix ¾ cup mayo, 2 tbsp lime juice, 1 tbsp chipotle in adobo, 1 tsp cumin. Toss with pasta, 1 cup corn, 1 can black beans (drained), ½ cup diced red onion, 1 diced jalapeño, 1 cup halved cherry tomatoes, ¼ cup cilantro. Chill 1 hr. Serves 8.
By Sarah Mitchell • June 15, 2026
This Mexican macaroni salad is a fiesta in a bowl — tender elbow macaroni tossed with corn, black beans, jalapeños, cherry tomatoes, and cilantro in a creamy chipotle-lime dressing. It is the perfect potluck side dish that serves a crowd and tastes even better the next day.
The chipotle-lime dressing is what sets this apart from ordinary pasta salads — smoky, tangy, and just spicy enough.
About This Recipe
"Mexican Macaroni Salad" is a Side Dishes recipe that brings elbow macaroni, mayonnaise, fresh lime juice, chipotle pepper in adobo, minced and ground cumin together into a flavorful, well-balanced dish. Rated Easy and ready in about 30 minutes, this recipe fits easily into a busy schedule. It serves 8 and works equally well for a weeknight dinner or a relaxed weekend meal. The Mexican inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 1 lb elbow macaroni
- ¾ cup mayonnaise
- 2 tbsp fresh lime juice
- 1 tbsp chipotle pepper in adobo, minced
- 1 tsp ground cumin
- 1 cup corn kernels (fresh or frozen)
- 1 can black beans, drained and rinsed
- ½ cup red onion, diced
- 1 jalapeño, seeded and diced
- 1 cup cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
- salt and pepper
Instructions
- 1
Cook macaroni according to package. Drain, rinse with cold water, and cool completely.
- 2
Whisk mayo, lime juice, minced chipotle, and cumin together. Season with salt and pepper.
- 3
In a large bowl, combine cooled pasta with corn, black beans, red onion, jalapeño, and cherry tomatoes.
- 4
Pour the chipotle-lime dressing over the salad and toss to coat evenly.
- 5
Fold in fresh cilantro. Taste and adjust seasoning.
- 6
Cover and refrigerate at least 1 hour before serving. Stir and add a splash of lime juice before serving if needed.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Elbow macaroni is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Pot and large bowl work especially well for this preparation. Because the recipe is vegetarian, it fits easily into balanced eating plans. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Mexican Macaroni Salad" is a versatile Side Dishes dish that pairs beautifully with grilled or roasted protein, a bowl of soup, flatbread and classic Mexican sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Mexican Macaroni Salad stores well in an airtight container in the refrigerator for 2–3 days. Let it cool to room temperature before refrigerating before sealing the container. Reheat gently until warmed through, adding a small splash of liquid if needed to restore the original texture.
Nutrition Facts (per serving)
Frequently Asked Questions
How spicy is this?
Mild to moderate — one chipotle pepper and one seeded jalapeño. For more heat, leave jalapeño seeds in or add more chipotle.
Can I make it ahead?
Yes — it tastes better after chilling overnight. Add a splash of lime juice before serving as the pasta absorbs dressing.
What if I can't find chipotle in adobo?
Substitute 1 tsp smoked paprika + ½ tsp cayenne + 1 tbsp tomato paste for a similar smoky-spicy flavor.
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