Mexican Macaroni Salad is a crowd pleaser! You will love the crunch and the creaminess this macaroni salad brings to the table! This Mexican Macaroni Salad is packed with colorful and flavorful veggies.
What Makes This Mexican Macaroni Salad So Delicious
- The texture is spot on. This salad provides a creamy and crunchy texture.
- This crowd pleasing dish is super simple to make. It is literally a dump and stir type of recipe.
- This dish is highly customizable, like many of our recipes around here. You can easily add more in of your favorite ingredients and take out the items you do not care for.
- It is the perfect dish to take to your next BBQ or Potluck!
TIPS AND TRICKS FOR MEXICAN MACARONI SALAD
- Want to load up this vegan macaroni salad even more? Here are some ideas of additional ingredients you can add in: black beans, sliced jalapeno circles and of course some vegan cheese!
- If you are using gluten-free pasta, it is best to use a brand like Jovial. It seems to hold up the best in pasta salad situations. It is also best to make it the "day of" if you are using GF pasta.
- Rinse your pasta. When making a cold pasta salad, it’s better to rinse the pasta; this will stop the cooking, speed up the cooling and remove the excess starch, which could risk sticking the pasta to the other ingredients.
- This vegan macaroni salad should keep for a couple of days in the fridge. If you are using gf pasta that timeline may be shorter, it can get mushy. I like to let mine sit about 2 hours to let the flavors come together before serving.
More Mexican Themed Recipes To Enjoy
- Mexican Tater Tot Casserole
- Gluten Free Mexican Lasagna
- One Pot Mexican Quinoa
- Air Fryer Mexican Corn on the Cob
- Mexican Sweet Potatoes
- Quesadilla Fritas
- Cranberry Jalapeno Dip
- Mexican Sugar Cookies
If you are a huge fan of flavors, (Think: southwest, Indian, Italian and more!) just like me, you have got to try this yummy spicy southwest salad. I made it recently it but swapped the chicken for sauteed tofu, swapped the cheese and ranch for DF subs! Super yummy!
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Mexican Macaroni Salad
Mexican Macaroni Salad is a crowd pleaser! You will love the crunch and the creaminess this macaroni salad brings to the table! This Mexican Macaroni Salad is packed with colorful and flavorful veggies.
Ingredients
- 6 cups macaroni pasta cooked
- 1 can red beans 15.5 oz can, drained and rinsed
- 2 shallots diced
- 3 green onions slied
- 1 bell pepper orange, diced
- 2 plum tomatoes diced
- 1 cup corn fresh or frozen
- ⅓ cup cilantro fresh
- 1 cup sour cream vegan
- 1 cup salsa
- 1 teaspoon cumin
- 1 lime juiced (about 2 T)
Instructions
- Cook the pasta according to the packaging instructions. Once the pasta is cooked, rinse and drain it under cold water.
- Wash and prepare all your vegetables. Add cooked pasta and vegetables to a bowl and stir.
- Then add in the sour cream mixture to the bowl.
- Next add in the salsa to the pasta mixture.
- Finally, add in the spices. Mix well to combine everything.
- You can let the vegan macaroni salad sit in the fridge for 1 hour to develop the flavor even more.
Notes
- If you are using gluten-free pasta, it is best to use a brand like Jovial. It seems to hold up the best in pasta salad situations. It is also best to make it the "day of" if you are using GF pasta.
- Rise your pasta. When making a cold pasta salad, it’s better to rinse the pasta; this will stop the cooking, speed up the cooling and remove the excess starch, which could risk sticking the pasta to the other ingredients.
- This vegan macaroni salad should keep for a couple of days in the fridge. If you are using gf pasta that timeline may be shorter, it can get mushy. I like to let mine sit about 2 hours to let the flavors come together before serving.
Nutrition
Calories: 346kcalCarbohydrates: 62gProtein: 12gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 185mgPotassium: 465mgFiber: 6gSugar: 6gVitamin A: 862IUVitamin C: 22mgCalcium: 62mgIron: 2mg
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