Easy Mexican Macaroni Salad with Corn (2024)

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Why We Love This Mexican Macaroni Salad Recipe

• Healthier alternative:Since most pasta salad recipes use a creamy dressing, they tend to be both high in carbs and saturated fat. Since this recipe uses a lighter homemade vinaigrette and lots of high-fiberveggies and beans, it will fill you up and reduce the overall calorie count at the same time!

• Loaded with veggies:This Mexican cold pasta salad features a bounty of summer veggies in one bowl! Add corn, cherry tomatoes, red onion, cilantro, and avocado for a colorful dish that’s good for you, too!

• Great for parties & potlucks:If you’re heading to a BBQ or party this summer, this is the perfect side dish. It can be prepared ahead of time and makes a generous amount to feed a crowd!

• Pasta:If you don’t have elbow pasta, try shells, bowtie, penne, or rotini pasta as substitutes. Use any pasta you like; gluten free or whole wheat pastas will work well here.
• Corn:You can also use fresh corn (about three ears) or canned corn (drained and rinsed). To thaw frozen corn quickly, place it in a colander and run warm water over it for a minute or two.
• Black beans:Drain and rinse the beans first to avoid giving the noodles a purple tint.I used low sodium black beans for this recipe to reduce the sodium.
• Cherry tomatoes:If you don’t have cherry tomatoes, look for grape tomatoes. Roma tomatoes can also be diced into small bites.
• Red onion:To keep the red onion from being too sharp, slice it in half and soak the peeled halves in ice water for 10-15 minutes before slicing. For a milder flavor, use green onions instead.
• Chopped cilantro: Adds a refreshing herby flavor. You can skip it if you’re not a fan of cilantro.
• Avocado:Remove the pits and dice the avocado into bite-sized pieces.
• Extra cilantro & lime wedges:These are an optional garnish, but they really make the salad pop!

Dressing Ingredients:

• Olive oil: We used extra virgin olive oil, but light would work too.
• Lime:Use freshly squeezed lime juice and add the lime zest, too.
• Apple cider vinegar:Feel free to use another mild-tasting vinegar, like red or white wine or unseasoned rice vinegar.
• Honey:For just a hint of sweetness.
• Garlic:Freshly pressed garlic cloves have the best flavor.
• Seasonings:For a Mexican-inspired flavor, mix ground cumin, chili powder, dried oregano, salt, and black pepper.

Recipe Tips & Tricks:

Storage Guidelines

Store this pasta salad in an airtight container in the refrigerator for up to 3 days. Note that the pasta salad may become drier over time, so consider adding a bit more dressing or seasoning before serving.

Avoid freezing, as it can alter the pasta and vegetables’ texture.

Recipe Variations

• To add some heat: Try diced jalapeno or a few dashes of your favorite hot sauce for some added heat.
• Add cheese: Add in a cup of shredded cheese for some added protein and calcium.
• For additional protein: Add in some leftover taco meat, diced chicken or ham.
• Add a creamy texture:If you prefer a creamy sauce, add a dollop of low-fat Greek yogurt. It’ll add a creamy texture and extra protein without a lot of fat.