Pioneer Woman Mexican Macaroni Salad
Get ready to elevate your pasta salad game with this vibrant and flavor-packed Pioneer Woman Mexican Macaroni Salad! This crowd-pleasing dish combines tender elbow macaroni with a colorful medley of black beans, sweet corn, juicy cherry tomatoes, and crisp red bell pepper, all tossed in a creamy, zesty dressing infused with lime juice, smoky paprika, and a touch of chili powder. Fresh cilantro and jalapeño add a pop of bold, authentic Mexican-inspired flavor, while crumbled Cotija cheese (optional but highly recommended) takes it to the next level. Perfect for summer gatherings, potlucks, or weeknight dinners, this easy macaroni salad comes together in just 25 minutes and is best served chilled for maximum flavor.
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Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 15 oz Canned black beans
- 15 oz Canned corn kernels
- 1 cup Cherry tomatoes
- 1 large Red bell pepper
- 4 stalks Green onions
- 0.5 cup Cilantro
- 0.5 cup Mayonnaise
- 0.5 cup Sour cream
- 2 tbsp Lime juice
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 0.5 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 small Jalapeño pepper
- 0.5 cup Cotija cheese (optional)
Instructions
Cook the elbow macaroni in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water. Set aside to cool completely.
While the pasta is cooling, drain and rinse the canned black beans and corn. Ensure they are well-drained to avoid excess liquid in the salad.
Dice the cherry tomatoes, red bell pepper, and green onions into small, bite-sized pieces. Finely chop the cilantro and remove seeds from the jalapeño before dicing it finely.
In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, ground cumin, chili powder, smoked paprika, salt, and black pepper until the dressing is smooth and creamy.
Add the cooled macaroni, black beans, corn, cherry tomatoes, red bell pepper, green onions, cilantro, and diced jalapeño to the bowl with the dressing.
Toss everything together until the macaroni and vegetables are evenly coated in the creamy dressing.
Taste and adjust the seasoning if necessary, adding more salt or lime juice as desired for extra brightness.
Transfer the salad to a serving bowl and top with crumbled Cotija cheese if desired.
Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve cold and enjoy!
Nutrition Facts
Calories |
3934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 6706 mg | 292% | |
| Total Carbohydrate | 560.8 g | 204% | |
| Dietary Fiber | 76.8 g | 274% | |
| Total Sugars | 52.6 g | ||
| Protein | 124.0 g | 248% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 945 mg | 73% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 4216 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
