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Mexican Macaroni Salad

Mexican macaroni salad with creamy chili-lime mayo, tossed with jalapeño, corn, black beans, and a colorful mix of diced vegetables. Chill it for an hour so the pasta absorbs the tang, then finish with cotija crumbles and a tajin dust for a spicy elote-style kick.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Mexican macaroni salad
  • 12 oz elbow macaroni Cooked and cooled
  • 15 oz black beans Drained and rinsed
  • 1.5 cup corn kernels Fresh or frozen
  • 1 jalapeños Seeded and finely diced (use 1 for mild, 2 for spicier)
  • 0.5 red onion Finely diced
  • 1 red bell pepper Diced
  • 0.25 cup fresh cilantro Chopped
  • 0.5 cup cotija cheese Crumbled
  • 1 cup mayonnaise
  • 3 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 salt and pepper To taste
  • 1 tajin For topping

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the chili-lime dressing
  1. In a bowl, whisk together mayonnaise, lime juice, lime zest, chili powder, cumin, garlic powder, salt, and pepper until smooth and creamy.
Toss the salad
  1. In a large bowl, combine cooled macaroni, black beans, corn, jalapeño, red onion, bell pepper, and cilantro.
Coat and chill
  1. Pour the chili-lime dressing over the pasta and toss until every piece looks evenly coated.
Rest and finish
  1. Refrigerate for at least 1 hour so the flavors meld; cover to prevent drying.
Serve
  1. Right before serving, top with crumbled cotija and a dusting of tajin.
Garnish
  1. Finish with extra cilantro and lime wedges for a bright, fresh look.

Notes

For the best texture, cool the cooked macaroni fully before mixing so the dressing doesn’t thin out. Store leftovers covered in the refrigerator for 3-4 days; add cotija and tajin just before serving for maximum flavor contrast. Freezing is not recommended because the mayo-based dressing can break after thawing. For a lighter option, use Greek yogurt or light mayonnaise in a 1:1 swap to reduce richness while keeping the tangy chili-lime flavor.