Description
Creamy, zesty, and colorful Mexican macaroni salad with fresh vegetables, perfect for parties, potlucks, or weeknight dinners.
Ingredients
Scale
- 3 cups uncooked elbow macaroni
- 1 cup mayonnaise or Mexican crema
- ½ cup sour cream
- 1 cup diced bell peppers
- ½ cup finely chopped red onion
- 1 cup cherry tomatoes, halved
- ½ cup corn kernels
- 1 cup shredded cheddar cheese
- 2 tablespoons lime juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder (optional)
- 2 tablespoons fresh cilantro or green onions (optional)
Instructions
- Cook macaroni in salted water until al dente. Drain, rinse with cold water, and pat dry.
- In a large bowl, mix mayonnaise, sour cream, lime juice, salt, pepper, and chili powder. Fold in bell peppers, onion, cherry tomatoes, corn, and shredded cheddar.
- Add cooled macaroni, toss gently to coat, cover, and refrigerate 1–2 hours before serving. Garnish with cilantro or green onions.
Notes
- Add delicate vegetables just before serving for best freshness.
- Optional add-ins include black beans, diced avocado, or shredded chicken.
- Prep Time: 15 mins
- Cook Time: 10 mins