Mexican macaroni salad is made with elbow macaroni, diced ham, chopped vegetables and just a few other simple ingredients tossed together in flavorful, creamy dressing.

From the recipe collection of Tara Ippolito

This Mexican macaroni salad is absolutely delicious and the perfect side dish to bring to your next BBQ or summer party. The colors and flavors of this pasta salad are so vibrant and all go together so nicely. Once the weather starts to warm up here in Jersey, I start looking for new and exciting recipes and came across this one. What an absolute score! This was the perfect recipe to add to my summer salad collection.

This would be perfect for any cookout, potluck or warm weather party coming up. Your guests will love it. It’s super versatile, too. You can add or leave out just about anything you’d like and make it your own. This pasta salad is a must try and guaranteed to be the star of your next cookout.

Ingredients

Here's everything you'll need to make this incredible side salad. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Cooked Elbow Macaroni- The base that hold on to the creamy dressing.
Ham- A salty, savory protein that adds heartiness.
Celery- Adds a fresh crunch.
Carrot-Brings subtle sweetness and color.
Muenster Cheese- A creamy, mild cheese that softens the sharp flavors.
Red Onion- Adds a sharp bite and depth of flavor.
Canned Corn- Brings sweet, juicy pops of flavor.
Sour Cream- A tangy creaminess that softens the mayo.
Mayonnaise- A rich, classic base for the dressing.
Diced Pickled Jalapeños (plus some juice from the jar)- Adds heat, acidity and a slight zing of flavor.
Salt and Pepper- Enhances all the flavors of the pasta salad.

How To Make It

Heres how to make this delicious pasta salad. You can find the full ingredients list along with instructions on the recipe card below.

First, in a large bowl, mix together the sour cream, mayonnaise, juice from the pickled Jalapeños, salt and pepper. Stir the macaroni until it’s evenly coated in the dressing. Add the diced ham, celery, shredded carrot, cubed Munster cheese, diced red onion, jalapeños and corn and gently toss everything together until it’s evenly combined and coated in the dressing.

PRO TIP: Rinse the cooked macaroni under cold water to stop the cooking process and prevent it from getting mushy.

Now, either serve immediately or place it into the fridge to let the flavors combine. Enjoy!

NOTE: The macaroni will absorb some of the dressing as it sits. If it becomes a little too dry, stir in a bit more.

Can I Add Anything To This?

Yes, you absolutely can. This salad is great with rinsed black beans, cilantro, diced jalapenos or whatever else you'd like.

Can I Make This Ahead Of Time?

Yes, this can definitely be made ahead of time. It tastes even better when the flavors can bled in the refrigerator for a couple of hours. You can prepare this the morning of or even the day before. Just be sure to make a little extra dressing to toss into the salad before serving so it doesn't dry out.

Can I Use Fresh Corn?

Yes! Fresh cooked corn would be delicious in this salad. Its even better if its cooked on the grill before hand, too. All those little charred pieces add lots of big flavor.

Storage

Place the macaroni salad in a food safe air tight container. It will last in the refrigerator for up to three days.