This Mexican Macaroni Salad recipe is the perfect side dish for summer. It's full of ham, corn, red bell peppers, cucumbers, carrots, and is coated in a delicious, creamy chile lime dressing. If you love easy recipes, give this twist on the classic macaroni salad a try!
Don't Lose This Recipe!
Enter your email below and we'll send it straight to your inbox! Plus, you'll get all our delicious new recipes.
By submitting this form, you consent to receive emails from The Travel Palate.
I'm a huge fan of Mexican flavors as you know, so this Mexican-inspired pasta salad recipe is a hit with me. Okay, not just me-everyone who tastes this salad loves it!
Summer is just around the corner and I know you're gonna need a new side dish that's a real crowd pleaser. The unique taste and creamy textures of this Mexican macaroni salad will be a nice riff on the usual side dishes.
Why you'll love this recipe
- Simple recipe anyone can make!
- Summer salad that works as a light main dish or great side dish!
- Inspired by the classic Mexican recipe.
Ingredients
For the salad:
Macaroni pasta - There are a lot of different types of pasta to choose from these days, but a short pasta like elbow macaroni is what I used and is the namesake of the recipe! I used large elbows. You can use farfalle or bowties, penne, or rotini pasta.
Ham - I use a thin sliced deli smoked ham. You might like dicing it rather than using thin strips.
Sweet Corn - canned or fresh corn kernels cut from the cob. I have been reaching for canned to speed up the prep time or when it's out of season. If fresh corn is in season, you can use it raw or just boil, grill or roast it.
Cucumber - cucumbers are so delicious in the summer! It really gives this salad a light taste with a nice crunch.
Cherry tomatoes - there are so many tomato options these days. I like cherry tomatoes and grape tomatoes. You can use any variety of bite sized tomatoes or dice some Roma tomatoes to make one cup.
Red bell pepper - adds great flavor, color and crunch.
Shredded carrots - adds a nice crunch and some color (and nutrition).
Cheddar cheese - this is a great addition to pasta salads. So much flavor!
Optional - chopped red onion or green onions. Using raw onions is going to be based on your personal preference.
Jalapeño - I like to add some chopped jalapeños for a bit of spice and flavor. Serrano peppers are hotter if you want even more kick. Leave out if you are opposed to this flavor.
Possible additions/garnishes: sliced avocado, chopped black olives, and chopped fresh cilantro.
For the creamy dressing you'll need:
- Mayonnaise
- Sour cream
- Lime zest and fresh lime juice
- Garlic or garlic powder
- Chili powder
- Smoked paprika
- Hot sauce or cayenne pepper (optional)
Instructions
1) Prepare chile lime dressing by combining the dressing ingredients in a bowl and mixing well. Set aside in the refrigerator.
2) Cook macaroni in salted water according to package directions to "tender", about 8 minutes. Drain in a colander to dry (don't rinse).
3) Add pasta to a large bowl. Then add sliced ham, corn, cucumber slices, halved cherry tomatoes, chopped red bell peppers, shredded carrots, shredded cheese, and chopped jalapeño.
4) I like to mix the salad ingredients first before adding the dressing.
5) Pour dressing over salad and gently mix.
6) Top with some torn cilantro leaves and a lime wedge. I also like to sprinkle some smoked paprika over the top.
You can serve your Mexican macaroni salad right away or refrigerate until needed. I recommend letting the salad sit at room temperature for at least 30 minutes before serving.
Variations
Sometimes this salad is called ensalada de coditos. That translates to Macaroni salad!
No meat: You can leave out the ham for a vegetarian version. Adding some black beans or kidney beans can add some protein back.
Change up the protein: Add boneless skinless chicken breasts that've been sliced or chopped. Or try shredded rotisserie chicken, pulled pork, grilled shrimp, crab- the possibilities are endless!
Change up the veggies: You can add just about any veggies to this salad. Sometimes I like to just toss in leftover veggies like green beans or broccoli. Adding celery and black or green olives is another option.
Spicy: This salad is mild, so if you want to spice it up, try a hotter pepper like some serranos or ghost peppers. But if you want to keep things mild and can't get your hands on jalapeños, then try some poblanos or even green pepper.
Dietary: Use gluten free pasta like Banza. If you have a dietary concern, always read nutrition labels.
Use a different dressing: this will drastically change the flavor of the dish, but if you want to make it a little different, use my avocado ranch, Caesar or my homemade ranch.
Top tips
Cook pasta completely rather than to al dente. Slightly undercooked pasta will absorb the dressing and may dry out the salad. You can make extra dressing if this happens, or toss with some olive oil right before serving.
Storage
Store covered tightly with plastic wrap in the refrigerator until ready to serve or for best results use an airtight container. Best served within 24 hours, but will keep for up to 3 days.
Freezing isn't recommended.
More pasta salad recipes from The Travel Palate
If you love this Mexican Macaroni Salad, please let me know by leaving a comment below! I love hearing from my readers!
📖 Recipe
Mexican Macaroni Salad
Ingredients
Chili Lime Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- zest from one lime
- 2 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon smoked paparka
- ¼ teaspoon cayenne pepper or hot sauce optional
For the salad:
- 12 oz elbow macaroni large; or other short pasta shape
- 6 oz deli ham sliced thin or diced
- 15 oz sweet corn canned, fresh, or frozen (thawed)
- 1 cup English cucumber sliced and quartered
- 1 cup cherry tomatoes, halved roma, vine ripened
- 1 red bell pepper diced small
- 1 cup shredded carrots
- 1 cup cheddar cheese shredded
- 1 jalapeño pepper diced small; optional
Instructions
- Prepare chile lime dressing by combining the dressing ingredients in a bowl and mixing well. Set aside in the refrigerator.
- Cook macaroni in salted water according to package directions to "tender", about 8 minutes. Drain in a colander to dry (don't rinse).
- Add pasta to a large bowl. Then add sliced ham, corn, sliced cucumbers, halved cherry tomatoes, chopped red bell peppers, shredded carrots, shredded cheese, and chopped jalapeño.
- Mix the salad ingredients together then pour dressing over salad and gently mix again to combine well.
- Top with some torn cilantro leaves and a lime wedge. I also like to sprinkle some smoked paprika over the top.
- You can serve right away or refrigerate until needed. I recommend letting the salad sit at room temperature for at least 30 minutes before serving.
Notes
- Cook pasta completely rather than to al dente.
- Slightly undercooked pasta will absorb the dressing and may dry out the salad. You can make extra dressing if this happens, or toss with some olive oil right before serving.
- Store covered tightly with plastic wrap in the refrigerator until ready to serve or for best results use an airtight container. Best served within 24 hours, but will keep for up to 3 days. Freezing isn't recommended.
Nikole Berg
Hope everyone likes this as much as we do!