This Mexican macaroni salad recipe is so so versatile and a perfect side dish for any occasion. It's filled with sweet corn, olives, and tomatoes and tossed in a spicy yogurt dressing. It is mayonnaise-free, creamy, zesty, and full of flavor.
Macaroni salad is not just a summer salad, this spicy and delicious salad tastes great year round and so does our tuna macaroni salad
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What you will love about this recipe
- It's fresh, healthy, and mayonnaise free
- A simple recipe that can also double as an entree
Here is what you will need
Ingredient List
- Pasta or macaroni
- Corn
- Onion
- Black olives
- Fresh Cilantro
- Tomatoes
- Jalapeno Pepper
- Greek yogurt
- Salsa
Equipment
How to make Mexican macaroni salad
Prepare the ingredients: boil the pasta according to the package directions.
Chop the tomatoes, pepper, and onion. If you are using fresh corn, cut the kernels off o the ears of corn.
Mix the yogurt and salsa together.
Step 1. Place veggies into a bowl
Place the chopped salad ingredients into a bowl.
Step 2. Add the pasta
Add the pasta to the bowl and combine all of the ingredients
Step 3. Add dressing and cilantro
Add the dressing and cilantro. Gently Stir to combine the ingredients.
Note: If you are not serving the salad immediately, reserve half of the dressing and pour it over the salad just before serving.
Ingredient notes and substitutions
The complete list of ingredients to make this recipe is above. Below are notes about some of the ingredients, along with ideas for substitutes.
Pasta - Almost any type of pasta will work in this recipe. I like to use small whole wheat pasta such as elbow macaroni. Small shells, rotini or bow tie pasta will work too.
Corn - When corn is in season, I like to use fresh corn, otherwise I use frozen corn that has been thawed.
I don't recommend using canned corn to make this salad. It's not as crispy and fresh tasting as frozen.
Onion - You can use any type of onion to make this macaroni salad.
I like to use sweet Vidalia onions or red onion when I make macaroni salad. And when they are in season, I will add some chopped green onions as a garnish.
Salsa - Good quality store-bought salsa or you can make your own. Here is my easy garden salsa recipe.
Greek Yogurt - This is similar in flavor to sour cream, and a healthier alternative. Greek yogurt can easily be substituted with an equal amount of sour cream if you prefer sour cream.
Variations
Pasta salads are so easy to customize. Here are some suggestions to make this Mexican macaroni salad your own.
- Less spicy - leave out the jalapeno peppers or use ¼ cup chopped poblano pepper, green or red bell pepper.
- Change up the veggies - Add diced cucumbers, zucchini, black beans, green olives, or avocado to the salad.
- Add cheese - stir in shredded cheddar cheese, pepper jack cheese, or cotija cheese.
- Add Meat- Make it a main course and add a quarter to half a pound of cooked chicken, or seasoned ground beef.
- Gluten-Free Option - Use your favorite gluten-free pasta for a gluten-free Mexican macaroni salad.
- Diary-Free/Vegan - Replace Greek yogurt with plain dairy-free yogurt made with oat milk, coconut milk, or almond milk.
Make-ahead instructions
This Mexican pasta salad recipe is easy to make up to a day or two ahead of time. Follow the instructions in the recipe card, but don't add the dressing until just before serving.
How to store leftover macaroni salad
Store leftover Mexican macaroni salad in the refrigerator for 3 to 4 days in an airtight container. If the salad becomes dry, stir in a tablespoon of Greek yogurt and a splash of lime juice or salsa before serving.
Freezing is not recommended.
Serving suggestions
Serve Mexican Macaroni Salad as a side dish with grilled burgers, chicken, pork or seafood.
Add protein such as beans or shredded chicken and serve it as a main course.
Tips & questions
- Rinse the pasta under cold water which will lower the temperature of the pasta and allow it to dry before adding it to the salad.
- Use a big bowl to make this salad which will make it easy to mix the ingredients together.
You can either chill the salad before adding the dressing, or you can stir in a teaspoon or two of olive oil to the pasta before adding the dressing.
Yes. You can use half mayonnaise and half Greek yogurt or sour cream to make this Mexican pasta salad.
More Mexican-Inspired Recipes
- Mexican Street Corn Salad
- Mexican Chopped Salad
- Breakfast Tacos with Mexican Chorizo
- Easy Crockpot Chicken Tacos
- Healthy Beef Tacos
- Vegetarian Enchiladas
📖 Recipe
Click on serving size to scale this recipe
Ingredients
- 1 cup elbow pasta or shell pasta
- ¾ cup cooked corn
- ¼ cup onion
- 2 tablespoons chopped cilantro
- ½ cup diced tomatoes
- 1 tablespoon minced jalapeno pepper
- ½ cup sliced black olives
- ¼ cup Greek yogurt
- ⅛ cup salsa
Instructions
- Prepare the ingredients - cook the pasta according to the package directions. Chop the tomatoes, pepper, and onion. Mix the yogurt and salsa together. If you are using fresh corn, cut the kernels off of the ears of corn. If using frozen corn, thaw it out.
- Place the chopped salad ingredients (onions, olives, corn, tomatoes, peppers) into a large mixing bowl.
- Add the pasta and mix all of the ingredients together.
- Add the dressing and cilantro and serve or refrigerate.
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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