Mexican Macaroni Salad

This Mexican Macaroni Salad is healthy, fresh, and vibrant with a salsa and greek yogurt based dressing (no mayonnaise.)  It's filled with colorful veggies like corn, black beans, tomatoes, black beans, red onion, and avocado.  This zesty vegetarian dish is great as a dinner or a side dish at a potluck.

Look healthy pasta salads? Also, try Healthy Macaroni Salad or Zesty Italian Pasta Salad.

Mexican Macaroni Salad

This Mexican Macaroni Salad is a healthy and vibrant twist on macaroni salad with a Mexican flare.  Instead of a rich sour cream and mayonoise based sauce, my version has a light greek yogurt and salsa based dressing and is filled to the brim with healthy vegetables like corn, tomatoes, black beans, avocado, and red onion.  Top it with fresh Mexican queso fresco for a hearty and filling dish that works perfectly as a vegetarian lunch or dinner or a side dish for a potluck.

This is a totally modern and unexpected twist on pasta salad that everyone will love.  The creamy dressing pairs perfectly with the elbow macaroni and fresh vegetables.  I love that it has plant-based protein and several servings of vegetables for a full well-rounded meal if you'd like!

No this isn't a traditional ensalada de coditos, but I think you'll love this fresh veggie-filled pasta salad even more.

Why You'll Love This Mexican Macaroni Salad...

• This Mexican Macaroni Salad is unique and super tasty!
• It's easy to make in less than 20 minutes from start to finish.
• It's filled with fresh veggies!
• The creamy dressing is perfection!  But you can also make it with your favorite bottled dressing.  I put a few suggestions below.
• You can customize it for different diets including vegan and gluten-free.  See my variations below.
• It's just so darn delicious!

Ingredients:

Here's an overview of what you'll need to make Mexican Macaroni Salad.  The full recipe amounts are in the recipe card below.

For the Macaroni Salad:

• Elbow Macaroni: You'll need one pound or a standard box of elbow macaroni noodles.  Pick your favorite type.  I like using pasta fortified with extra protein, but any type including plain, whole wheat, or gluten-free will work.  To prepare the macaroni cook it according to the package instructions.  Boil it to al dente, which is where it still has a bite in it.  After cooking drain and rinse the pasta with cold water.  You'll want to be close to room temperature before mixing up the macaroni salad.
• Corn:  You can use fresh corn, canned corn, or thawed frozen corn.  For some extra flavor, you can even grill your corn!
• Black Beans: You'll need one regular can of black beans. Rinse and drain them to prepare them.
• Tomatoes: Chop two Roma tomatoes (or similar size) into bite-sized pieces.  The tomato adds flavor, texture, and lots of color.
• Red Onion: Red onion gives the pasta salad a bite.  You'll need to dice about half of an onion.
• Cilantro: Fresh cilantro gives the dish vibrance and color.  If cilantro isn't your favorite, you can leave it out or replace it with some green onions.  Although I think the cilantro adds so much to the dish though, so I do recommend using it.
• Queso Fresco: Queso Fresco translates to "fresh cheese" in Spanish.  It's a type of Mexican cheese that's similar to feta.  It's light, crumbly, and delicious!  If you can't find it you also use cotija or feta cheese.  You could also use taco cheese or cheddar cheese.
• Avocado: A ripe, but not overly mushy avocado will hold up perfectly for this dish.

Dressing:

Here's what you'll need to make the Mexican Macaroni Salad Dressing.

• Greek Yogurt: Plain greek yogurt is the perfect base for this dressing if you don't want to use mayonnaise or sour cream.  Use either fat-free or full fat depending on your dietary preferences.
• Salsa: Use your favorite salsa! A smoother, not chunky style will work best.
• Lime Juice: Lime juice brightens up the dressing.  Use freshly squeezed!
• Taco Seasoning: Taco seasoning is the perfect easy way to bring lots of flavor to the dressing without a lot of fuss!  Use your favorite brand or make your own with my Homemade Taco Seasoning.  It's a combination of cumin, chili powder, garlic powder, onion powder, smoked paprika, and cayenne pepper.
• Salt and Pepper

Other Dressing Options:

You can also mix up the dressing in my Mexican Macaroni Salad with a few other homemade dressing recipes on Running in a Skirt or if you need an easier option, I listed a few bottled dressings that would also be tasty.

• Healthy Creamy Avocado Lime Dressing
• Greek Yogurt Chipoltle Ranch Dressing
• Homemade Cilantro Lime Vinaigrette
• Cilantro Lime Ranch (bottled)
• Zesty Lime Vinaigrette (bottled)
• Creamy Cilantro Lime (bottled)

Instructions:

Here's an overview of how to make Mexican Macorni Salad, but keep scrolling for the full printable recipe.

• Start with a large bowl and combine the macaroni, corn, black beans, tomatoes, red onion, carrots, peas, cilantro, and queso fresco. Toss gently until mixed together.
• In a separate small bowl whisk together the greek yogurt, salsa, lime juice, and taco seasoning. Add the dressing to the bowl and mix well.
• Right before serving carefully fold in the chopped avocado.
• Garnish with extra cilantro.

Make Ahead Tip:

If making this Mexican Macoarni Salad ahead of time, only put a small amount of dressing on the salad.  Just enough to keep the pasta from sticking together.  The pasta will soak up the dressing, so it is better to add it just before serving.

Variations

I love this Mexican Macaroni Salad as written, but here are some fun variations.

• Mix up the Veggies: You can mix up the vegetables in this with other ones.  Other tasty options are kidney beans, cucumber, shallots, black olives, and jalapenos.
• Mix up the Pasta: You can mix up the types of pasta with this! Shells, penne, or bowtie would also be delicious.
• Make it Meaty: Add chopped ham, ground beef, or bacon.
• Make it Spicy: Add some cayenne pepper, chipotle pepper, or jalapenos.

FAQ

How do I store Mexican Macaroni leftovers?

Store leftovers in an airtight container in the fridge for up to four days.  The dressing will absorb into the pasta, so you might want or need to add more dressing however even if you don't it will still be fine to eat.

Can I make this ahead of time for a party? 

Yes! I would just only add a small amount of dressing (just enough to keep the pasta from sticking together) when you make it and save the rest for right before serving.  The pasta will absorb the dressing, so it's best to add most of the dressing just before serving.  You'll also want to cut and fold in the avocado just before serving.

Can I freeze this salad?

It is not recommended to freeze it as the textures would get mushy.

This Mexican Macaroni Salad is a Yearround Favorite!

This Mexican Macaroni Salad is a perfect salad for any time of year!  The easy-to-find veggies make it a great vegetarian dinner opinion or a tasty potluck. It's actually a super versatile recipe and I hope your family enjoys it as much as mine does.

Make it a Meal:

Mexican Macaroni Salad is a great main course or the perfect side dish for some of these delicious Mexican-inspired meals.

• Black Bean & Avocado Quesadilla
• Shrimp Quesadilla
• Taco Stuffed Mushrooms
• Taco Stuffed Sweet Potatoes
• Homemade Salsa 
• Easy Guacamole

More Healthy Pasta Salads to Try:

• Healthy Macaroni Salad 
• Zesty Italian Pasta Salad
• Caprese Pasta Salad
• Crab Pasta Salad
• Bruschetta Pasta Salad

If you make this Mexican Macaroni Salad, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!

Mexican Macaroni Salad

Julie Wunder

This Mexican Macaroni Salad is healthy, fresh, and vibrant with a salsa and greek yogurt based dressing (no mayonnaise.)  It's filled with colorful veggies like corn, black beans, tomatoes, black beans, red onion, and avocado.  This zesty vegetarian dish is great as a dinner or a side dish at a potluck.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Dinner, Dinner, Lunch

Cuisine American, Mexican

Servings 12

Calories 239 kcal

Ingredients

  

1x2x3x

• 1 pound elbow macaroni
• 1 cup corn
• 1 can black beans, rinsed and drained
• 2 tomatoes, diced
• ½ cup red onion, diced
• 1 cup cilantro, chopped
• ½ cup Queso Fresco or Cotija, crumbled
• 1 avocado, diced

For the Dressing:

• ¾ cup plain greek yogurt
• ¼ cup salsa
• 2 tablespoons lime juice
• 1 teaspoon taco seasoning, to taste
• salt and pepper

Instructions

 

• Cook the macaroni according to package instructions. Rinse and drain with cold water. Allow the macaroni to cool.
• In a large bowl combine the macaroni, corn, black beans, tomatoes, red onion, , cilantro, and queso fresco. Toss gently until mixed together.
• In a small bowl whisk together the greek yogurt, salsa, lime juice, and taco seasoning. Add the dressing to the bowl and mix well.
• Right before serving carefully fold in the chopped avocado.
• Garnish with extra cilantro.

Notes

Store any leftovers in an airtight container in the refrigerator for up to four days.

For the best texture, cook your pasta to al dente so it still has a bite and isn't mushy.

If you are making this ahead, toss the salad with just a small amount of the dressing to keep it from sticking.  When ready to serve toss it with the remainder of the dressing.  If you put all the dressing on ahead of time the pasta will just soak it up.

You can use canned or frozen corn.

Nutrition

Calories: 239kcalCarbohydrates: 40gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 4mgSodium: 85mgPotassium: 374mgFiber: 5gSugar: 3gVitamin A: 390IUVitamin C: 7mgCalcium: 65mgIron: 1mg

Keyword Mexican Macaroni Salad

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