If you’re looking for the perfect combination of creamy, tangy, and vibrant flavors, you’re going to fall in love with this Mexican Macaroni Salad. It’s hearty enough to serve as a meal, but light and zesty enough to be a refreshing side dish, especially for summer cookouts, potlucks, or easy weeknight dinners. Plus, it’s completely vegan and so simple to whip up with ingredients you probably already have.
Table of contents
What is Mexican Macaroni Salad?
Mexican Macaroni Salad takes all the comfort and nostalgia of classic macaroni salad and infuses it with the bold, lively flavors we all crave from Mexican cuisine.
It’s not spicy unless you want it to be, but it’s bursting with the perfect balance of creamy and zesty. Instead of just mayonnaise, the dressing gets a kick from salsa, a squeeze of fresh lime juice, and a warm blend of spices.
With crunchy green bell pepper, savory black olives, and just the right hint of garlic and onion, this salad brings a fiesta of flavors to your plate.
Ingredients for the Best Results
To get the best flavor and texture in the Mexican Macaroni Salad, I rely on a few key ingredients that keep the salad vibrant, creamy, and irresistible.
Tender macaroni forms the hearty base, perfectly soaking up all the delicious dressing. Crisp green bell peppers bring a juicy crunch, while black olives offer a rich, briny contrast.
I use garlic powder and onion powder for a subtle yet essential layer of flavor, while cumin adds a warm, earthy depth that makes the whole salad sing.
The creamy dressing comes together with vegan mayo and a generous spoonful of your favorite salsa, finished off with the bright acidity of fresh lime juice to tie everything together beautifully.
How to Make Mexican Macaroni Salad
Making Mexican Macaroni Salad couldn’t be easier.
I start by cooking the macaroni until it’s just al dente, then rinse it under cold water to cool it down quickly and keep it from getting mushy.
For the dressing, in a large bowl I stir together vegan mayo, salsa, garlic powder, onion powder, cumin, and lime juice until smooth and creamy.
Then add the cooked pasta with chopped green bell pepper and sliced black olives.
Give everything a good toss to make sure each bite is coated in that deliciously creamy, zesty goodness.
It’s ready to serve immediately, but it’s even better if you can let it chill for an hour to let all the flavors meld together.
Tips and Tricks for Leftovers
If you end up with leftovers — and that’s a big “if” because this salad tends to disappear fast — you’re in luck.
I always store it in an airtight container in the refrigerator where it stays fresh for up to three days. Sometimes the pasta soaks up some of the dressing as it sits, so I like to stir in a tiny splash of salsa or a dollop of vegan mayo right before serving to refresh it.
It’s one of those dishes that tastes even better the next day, making it perfect for meal prep or easy lunches.
Ideas for Variations and Uses
One of my favorite things about this Mexican Macaroni Salad is how versatile it is.
I love mixing in corn kernels for a touch of sweetness or adding diced avocado for extra creaminess. If I’m craving a little heat, a handful of chopped jalapeños does the trick. It’s fantastic served alongside veggie burgers, piled into wraps, or even as a topping for baked potatoes.
I’ve even used leftovers stirred into a green salad for a hearty twist that feels totally new and exciting.
Other recipes to try
If you make this Mexican Macaroni Salad, I would absolutely love to see your creations!
Tag me on Instagram and Facebook so I can celebrate with you.
And if you enjoyed this recipe, please leave a comment and a star rating below — it means the world to me and helps others find this recipe too! Happy cooking!
Mexican Macaroni Salad
If you’re craving a dish that’s creamy, tangy, and bursting with flavor, you’ve got to try this Mexican Macaroni Salad. It’s hearty enough to satisfy your hunger, but light and zesty enough to be a refreshing side dish, perfect for summer cookouts, potlucks, or quick weeknight dinners. And the best part? It’s completely vegan and super easy to make with ingredients you probably already have on hand.
Ingredients
- 8 oz macaroni, cooked in salt water
- 1 medium green bell pepper, chopped
- 1 cup black olives, sliced
- 1 teaspoongarlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon Cumin
- 10 oz salsa
- 3 tablespoon vegan mayo
- 1 lime, juiced
- salt, pepper to taste
Instructions
- Start by cooking the macaroni until it’s just al dente, then rinse it under cold water to cool it down quickly and keep it from getting mushy.
- For the dressing, in a large bowl stir together vegan mayo, salsa, garlic powder, onion powder, cumin, and lime juice until smooth and creamy.
- Then add the cooked pasta with chopped green bell pepper and sliced black olives.
- Give everything a good toss to make sure each bite is coated in that deliciously creamy, zesty goodness.
- It’s ready to serve immediately, but it’s even better if you can let it chill for an hour to let all the flavors meld together.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 213Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1084mgCarbohydrates: 29gFiber: 4gSugar: 5gProtein: 5g