Description
This Mexican Macaroni Salad is a vibrant and creamy side dish featuring tender elbow macaroni tossed with a zesty dressing made from mayonnaise, Dijon mustard, and lime juice. Enhanced with fresh corn, bell peppers, red onion, cilantro, and a touch of jalapeño for heat, it’s finished with crumbled queso fresco and a drizzle of olive oil. Perfectly chilled, this salad is a refreshing and flavorful complement to barbecues, picnics, or casual gatherings.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Salad Mix-ins
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced bell pepper
- 1/2 cup chopped red onion
- 1/2 cup chopped cilantro
- 1/4 cup diced jalapeño pepper (optional)
- 1/2 cup crumbled queso fresco
- 1 tablespoon olive oil
Instructions
- Boil the macaroni: Bring a large pot of water to a rolling boil over high heat, ensuring there’s enough water to allow the pasta to cook evenly.
- Cook macaroni until al dente: Add the elbow macaroni to the boiling water and cook it according to the package instructions, usually about 8-10 minutes, until it is tender but still firm to the bite.
- Drain and cool the pasta: Drain the cooked macaroni in a colander and rinse under cold running water to stop the cooking process and cool the pasta completely.
- Prevent clumping: Set the drained macaroni aside, stirring occasionally to keep the pieces separated as it cools.
- Prepare the dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, lime juice, chili powder, garlic powder, salt, and black pepper until the mixture is smooth and well combined.
- Combine salad ingredients: In a large mixing bowl, mix the cooled macaroni with corn kernels, diced bell pepper, chopped red onion, chopped cilantro, and diced jalapeño pepper if using.
- Add the dressing: Pour the prepared dressing over the macaroni and vegetable mixture, tossing gently to ensure every ingredient is evenly coated.
- Fold in queso fresco: Sprinkle the crumbled queso fresco over the salad and carefully fold it in to preserve the cheese’s texture.
- Drizzle olive oil: Add a tablespoon of olive oil and gently toss the salad for a final incorporation of flavors and a slight richness.
- Adjust seasoning: Taste the salad and add extra salt, black pepper, or lime juice as desired for a perfectly balanced flavor.
- Chill to meld flavors: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to develop fully.
- Serve: Serve the macaroni salad chilled as a cool, creamy side dish that pairs wonderfully with barbecues and festive gatherings.
Notes
- For a spicier kick, increase the amount of diced jalapeño or add a pinch of cayenne pepper to the dressing.
- Queso fresco can be substituted with feta cheese or cotija cheese for a similar tangy flavor.
- Make the salad a few hours ahead of time for enhanced flavor infusion, keeping it covered in the refrigerator.
- If using frozen corn, thaw and drain well before adding to prevent excess moisture in the salad.
- This salad holds up well for up to 2 days in the refrigerator but is best served fresh for optimal texture.
