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Mexican Macaroni Salad

A bright, creamy, slightly tangy pasta salad studded with sweet corn, diced bell peppers, and a little smoky heat that makes every bite a celebration.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 2 cups elbow macaroni (or small shell pasta) Tender but still toothsome.
Vegetables
  • 1 cup canned or cooked sweet corn kernels For pops of caramelized sweetness.
  • 1 cup red bell pepper, finely diced Adds crunch and bright color.
  • 1/2 cup red onion, finely diced For a gentle tang (soak in cold water to mellow if desired).
  • 1 jalapeño, seeded and minced (optional) For a subtle warm kick.
  • 1/4 cup fresh cilantro, chopped Herbaceous lift.
Dressing
  • 1/2 cup mayonnaise The creamy base; use light mayo or Greek yogurt for a lighter twist.
  • 1/4 cup sour cream or Mexican crema Silken tanginess.
  • 2 tablespoons lime juice Brightens everything.
  • 1 teaspoon ground cumin Warm, earthy backbone.
  • 1 teaspoon smoked paprika Adds color and subtle smoke.
  • Salt and black pepper to taste
Optional Additions
  • 1/2 cup shredded cheddar or cotija cheese Melts into cozy richness.

Method
 

Preparation
  1. Bring a pot of salted water to a boil. Add the macaroni and cook until al dente (about 7–8 minutes). Drain and rinse under cold water to stop cooking and cool the pasta quickly.
  2. While the pasta cooks, dice the bell pepper, onion, and jalapeño. If you prefer milder flavors, soak the onion in cold water for 5 minutes, then drain.
  3. In a large bowl, whisk together the mayonnaise, sour cream or crema, lime juice, cumin, smoked paprika, salt, and pepper. Taste and adjust.
  4. Add the cooled pasta, corn, bell pepper, onion, jalapeño, cilantro, and shredded cheese (if using) to the dressing. Fold gently so the pasta and veggies are coated but not mashed.
Chilling and Serving
  1. Cover and refrigerate for at least 30 minutes to let the flavors meld.
  2. Give a final stir, adjust seasoning, and garnish with extra cilantro or a squeeze of lime. Serve in a big bowl.

Notes

Can substitute Greek yogurt for sour cream to make it a healthier option. Use a dairy-free mayo to make it vegan. Serve cold at gatherings.