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Mexican Macaroni Salad

Mexican Macaroni Salad

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This creamy, zesty macaroni salad is a must-have for any gathering. It’s a simple recipe packed with fresh vegetables and a tangy, delicious dressing. Inspired by the classic “ensalada de coditos,” it’s the perfect blend of American comfort food and bright, Mexican flavors.

Ingredients

Scale
  • 2 cups elbow macaroni
  • 1/2 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 2 tbsp fresh lime juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground cumin (optional)
  • 1 small jalapeño, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 2 green onions, finely chopped
  • 1/2 cup grated carrot
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook for 7-8 minutes, until just tender.
  2. Rinse and Cool: Drain the pasta and rinse immediately under cold water. This stops the cooking and prevents the pasta from sticking together.
  3. Make the Dressing: In a large bowl, whisk together the mayonnaise, crema (or sour cream), lime juice, salt, pepper, and cumin until smooth.
  4. Combine Everything: Add the cooled pasta, jalapeño, red bell pepper, green onions, grated carrot, and cilantro to the dressing. Gently fold until everything is evenly coated.
  5. Chill: Refrigerate for at least 30 minutes to allow the flavors to meld together.

Notes

  • Serving Suggestions: This salad is a perfect side for grilled meats, burgers, or tacos. Garnish with crumbled cotija cheese and a sprinkle of fresh cilantro for extra flair.
  • Tips & Tricks: For a milder flavor, remove the seeds and ribs from the jalapeño. For extra protein, mix in shredded rotisserie chicken or black beans.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it a great make-ahead dish. If the dressing seems too thick the next day, whisk in a little more lime juice or sour cream before serving.
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