Mexican Macaroni Salad

4.73 from 33 votes

Mexican Macaroni Salad is a favorite creamy pasta salad because it's full of flavor. It's ideal as a main dish, makes a perfect side dish or a great addition to a potluck.

Prep Time20

Cook Time10

Total Time30

Course: Salads

Cuisine: Mexican

Servings:

Calories: 219kcal

Author: Tammi

Ingredients

6 cups cooked macaroni pasta
1 can 15.5 oz red beans, rinsed and drained
2 shallots diced
3 green onions sliced
1 orange bell pepper diced
2 roma tomatoes diced
1 cup of corn fresh or frozen
1/3 cup fresh cilantro chopped
1 cup sour cream
1/2 cup salsa
1 teaspoon chili powder
1 teaspoon cumin
Juice of 1 lime about 2 tablespoons
salt and pepper to taste

Instructions

Cook the pasta according to the packaging instructions. Once cooked, rinse the pasta under cold water and drain.
Wash and prepare all your vegetables.
Add the pasta and all the vegetables into a large salad bowl, and mix well to combine.
Add the lime juice, sour cream and salsa - and mix again.
Add the spices and mix until all combined.
You can serve immediately yet I suggest allowing the salad to sit in the fridge for at least 1 hour, to develop the flavor even more.

Notes

Cook your pasta al dente for a better result

This salad can be made hours ahead or the night before.

Refrigerate leftovers for up to 4 days

For an authentic Ensalada de Coditos, add chopped ham

Nutrition