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–+ servings
Mexican Macaroni Salad in a white serving bowl with limes on the side

Healthy Mexican Macaroni Salad

Filled with pasta, sweet corn, olives and tomatoes and tossed in a spicy yogurt dressing, it's the perfect side dish for any occasion.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Click on serving size to scale this recipe

Course: Side Dish Recipes
Cuisine: American/Mexican
Keyword: Mexican Macaroni Salad, Mexican Macaroni Salad Recipe
Servings: 4
Calories: 195kcal
Author: Anne
Scale this Recipe 4

Ingredients

  • 1 cup elbow pasta or shell pasta
  • 3/4 cup cooked corn
  • 1/4 cup onion
  • 2 tablespoons chopped cilantro
  • 1/2 cup diced tomatoes
  • 1 tablespoon minced jalapeno pepper
  • 1/2 cup sliced black olives
  • 1/4 cup Greek yogurt
  • 1/8 cup salsa
US Customary - Metric

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

If you are not serving the salad immediately, reserve half of the dressing and pour it over the salad just before serving.
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.
See the blog post for tips and recipe variations.

Nutrition

Serving: 1cup | Calories: 195kcal | Carbohydrates: 35g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 390mg | Potassium: 249mg | Fiber: 3g | Sugar: 4g | Vitamin A: 211IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 1mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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