Mexican Macaroni Salad (Easy!)

This zesty Mexican Macaroni Salad recipe features noodles, black beans, crisp veggies, and a creamy southwest dressing! It's simple to prepare with healthy whole food, plant-based ingredients. (Vegan, refined oil-free, gluten-free option.)

Let's make a delicious macaroni salad... with a zesty, Mexican-inspired twist! (Yes!) It's fresh, hearty, and so satisfying. Best of all, it comes together super easy in just 30 minutes.

This recipe features all the good stuff - tender pasta, hearty black beans, crunchy veggies, and fresh herbs. All tossed in a flavorful southwest dressing! The creamy sauce is made with a homemade "mayo", salsa, fresh lime juice, and taco seasoning. (So good!)

It's made with wholesome, plant-based ingredients. (No dairy, sour cream, or traditional mayo needed.) The result is a crowd-pleasing dish for summer picnics, potlucks, and barbecues. It's also great for meal prep, packed lunches, or a perfect side dish at home.

Ingredients for Mexican Macaroni Salad

For this recipe, you'll toss together in a large bowl:

• Elbow noodles: Be sure to use gluten-free pasta if needed. Most often I use "Jovial" brown rice noodles or "Banza" elbow macaroni noodles which are made from chickpeas.
• Black beans: You'll need one 15-ounce can for this recipe. Black beans add lots of tasty flavor and hearty plant-based protein and fiber.
• Bell pepper: I use an orange bell pepper, but you can use yellow or red if desired. Jarred fire-roasted red bell pepper could work too, but I really enjoy the crisp, crunchy texture of fresh bell pepper to offset the soft pasta.
• Sweet corn: Most often I use organic canned corn for convenience. But you can use fresh corn kernels (cooked), grilled, frozen corn (thawed), or fire-roasted corn.
• Roma tomatoes: You'll need two roma tomatoes for this recipe, but you can replace them with grape tomatoes or cherry tomatoes for a bolder flavor.
• Green onions: You could also use finely chopped red onion if desired.
• Fresh cilantro
• Dairy-free mayo: I use my homemade Cashew Mayo that's refined oil-free. It's so creamy, rich, and delicious. (I make it in advance and store it in the fridge.) But you can easily replace this with your own favorite homemade or store-bought vegan mayonnaise.
• Salsa: Use store-bought or homemade, either smooth or chunky-style works great. (I often use this Restaurant-Style Blender Salsa.)
• Fresh lime juice: You'll need 1 tablespoon lime juice which is about a half lime.
• Taco seasoning: I use my zesty homemade Taco Seasoning recipe that I always keep on hand in a small mason jar in the pantry. You can also add salt and black pepper to taste before serving if needed.

Customizing

Make it spicy: Add freshly diced jalapeños (I love this addition) or a pinch of cayenne pepper or chipotle powder to taste. You can even add chipotle in adobo sauce to the dressing for smoky heat.

Variations: Add black olives, diced green chiles, or toss in other vegetables like carrot, celery, or roasted red bell peppers. For a cheesy flavor, add nutritional yeast, shredded vegan cheddar cheese, etc.

Seasonings: In addition to the taco seasoning, you can add extra garlic powder, cumin, chili powder, freshly minced garlic cloves, etc.

Serving

Making ahead: While you can enjoy this pasta salad at room temperature immediately after preparing, it tastes even better after it chills for a few hours in the fridge!

Main dish or side dish: Bring this crowd pleaser to your summer picnics, potlucks, or BBQs for a flavorful side dish to share. It's hearty enough for a main course, so you can also enjoy it as a quick lunch at home, meal prep, or pack it on-the-go.

Storing

Store leftovers in an airtight container in the refrigerator. I find it keeps for about 4 days.

Want a classic version? Try this creamy Vegan Macaroni Salad as well!

For more inspiration, also browse all vegan side dish recipes.

If you're enjoying this vegan Mexican Macaroni Salad recipe, also check out:

• Three Bean Salad with Vinegar Dressing

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