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Mexican Macaroni Salad

Mexican macaroni salad with creamy elbow macaroni, jalapeño, corn, black beans, and a chili-lime mayo dressing. Chill it for a firm, sliceable texture that tastes even better and finishes with cotija and tajín for a bold elote-style vibe.
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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: 520
Ingredients Method Notes

Ingredients
  

elbow macaroni
  • 12 oz elbow macaroni cooked and cooled
black beans
  • 1 can (15 oz) black beans drained and rinsed
corn kernels
  • 1.5 cup corn kernels fresh or frozen
jalapeños
  • 1 jalapeños 1-2; seeded and finely diced
red onion
  • 0.5 red onion finely diced
red bell pepper
  • 1 red bell pepper diced
fresh cilantro
  • 0.25 cup fresh cilantro chopped
cotija cheese
  • 0.5 cup cotija cheese crumbled
mayonnaise
  • 1 cup mayonnaise
fresh lime juice
  • 3 tbsp fresh lime juice
lime zest
  • 1 tsp lime zest
chili powder
  • 1 tsp chili powder
cumin
  • 0.5 tsp cumin
garlic powder
  • 0.5 tsp garlic powder
salt and pepper
  • 1 salt and pepper to taste
Tajin
  • 1 Tajin for topping

Method
 

Make the chili-lime mayo dressing
  1. Whisk together mayonnaise, lime juice, lime zest, chili powder, cumin, garlic powder, salt, and pepper until smooth, using a steady motion so the dressing looks glossy and uniform.
Toss the pasta salad
  1. Combine cooled macaroni, black beans, corn, jalapeño, red onion, bell pepper, and cilantro in a large bowl, then stir to distribute the colors evenly.
  2. Pour the chili-lime dressing over the pasta and toss until evenly coated, scraping the bottom of the bowl until every elbow looks lightly creamy.
Chill and finish
  1. Refrigerate for at least 1 hour, covered, until the flavors meld and the dressing thickens slightly.
  2. Top with crumbled cotija and a dusting of tajin just before serving for a fresh, speckled finish.
  3. Garnish with extra cilantro and lime wedges to brighten the surface right before serving.

Notes

For best texture, chill the pasta salad for the full 1 hour so the mayo clings to the elbows without drying out. Refrigerate leftovers in a sealed container for up to 3 days; freezing is not recommended because the mayo dressing can separate. For a lighter option, swap half the mayonnaise with plain Greek yogurt to keep it creamy with less fat.