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–+ servings
Elbow Macaroni Salad in a small bowl.

Mexican Macaroni Salad

Jill Machovsky
Elbow macaroni is tossed with a colorful array of crunchy vegetables, zesty jalapenos, and creamy pepper jack cheese, all dressed in a tangy and flavorful dressing.
4.91 from 11 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Chill 1 hour
Total Time 1 hour 25 minutes
Course Side Dish
Cuisine American, Mexican
Servings 8
Calories 387 kcal

Ingredients
  

  • 8 ounces Elbow Macaroni
  • 1/3 cup Red Bell Pepper diced
  • 1/3 cup Cucumber diced
  • 1/2 cup Corn
  • 1/3 cup Carrots
  • 1/3 cup Red Onion
  • 2 Tablespoon Jalapeno
  • 1/3 cup Cubed Pepper Jack Cheese
  • 1/4 cup Cilantro
  • 1 cup Mayonnaise
  • 1/4 cup Sour Cream
  • 1 Tablespoon White Vinegar
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper

Instructions
 

  • Cook the elbow macaroni according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
    8 ounces Elbow Macaroni
  • Combine the red bell pepper, cucumber, corn, carrots, red onion, jalapeno, cilantro, and cubed pepper jack cheese in a large mixing bowl.
    1/3 cup Red Bell Pepper, 1/3 cup Cucumber, 1/2 cup Corn, 1/3 cup Carrots, 1/3 cup Red Onion, 2 Tablespoon Jalapeno, 1/3 cup Cubed Pepper Jack Cheese, 1/4 cup Cilantro
  • Whisk together the mayonnaise, white vinegar, granulated sugar, chili powder, cumin, salt, and pepper in a separate small bowl.
    1 cup Mayonnaise, 1/4 cup Sour Cream, 1 Tablespoon White Vinegar, 1/4 cup Granulated Sugar, 1 teaspoon Chili Powder, 1/2 teaspoon Cumin, 1/2 teaspoon Salt, 1/4 teaspoon Pepper
  • Pour the prepared dressing over the macaroni and vegetables. Gently toss until everything is evenly coated in the dressing.
  • Cover the bowl and refrigerate the macaroni salad for at least 1 hour before serving to allow the flavors to meld together.
  • Serve chilled, and enjoy your delicious homemade macaroni salad at picnics, potlucks, or barbecues!
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Notes

  • Shock the pasta with cold water to stop the cooking process and to keep the pasta from sticking.
  • Chop vegetables and cheese into similar sizes for a better mouth feel.
  • Any short type of pasta will work, including ditalini, Gemelli, cavatappi, or bowtie pasta.
  • If you don’t have white vinegar, red wine, apple cider, or white wine will work as a substitute.
  • Taste and adjust seasoning, if necessary, adding more salt and pepper, to suit your preference.
  • If you are turned off from the sharp bite from raw red onions, soak them for 15 minutes in cold water or substitute green onions in their place.

Nutrition

Calories: 387kcalCarbohydrates: 35gProtein: 6gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 20mgSodium: 517mgPotassium: 163mgFiber: 2gSugar: 8gVitamin A: 1190IUVitamin C: 8mgCalcium: 70mgIron: 1mg
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