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Large bowl of creamy taco macaroni salad sprinkled with cilantro

Creamy taco macaroni salad

This creamy taco macaroni salad recipe is an easy twist on classic macaroni salad. With crowd-pleasing Mexican flavors, it's the perfect side dish for your next cookout. We also love it as a great make ahead weekday lunch.
Course Side Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 people
Calories 411kcal
Author Ann Otis


  • 1/2 lb elbow macaroni or other pasta shapes
  • 1/2 cup black beans canned, drained and rinsed
  • 1 cup cherry tomatoes quartered
  • 1/2 green bell pepper diced
  • 1/4 small red onion diced
  • 1 cup medium cheddar shredded
  • 1/4 cup cilantro or parsley chopped


  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper


  • Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions. Drain and rinse under cool water. Transfer the macaroni to a large bowl. 
  • To the macaroni, add the black beans, peppers, tomatoes and onions, and stir to combine.  
  • In a small bowl, whisk together all the dressing ingredients. Add the dressing to the macaroni and vegetables and stir until well combined. Gently fold in the cheese and cilantro.
  • Taste and adjust seasoning to taste. Serve chilled or at room temperature.


*Add 1/2 a minced jalapeño for a little heat. 
*I think 1/2 cup of fresh or thawed frozen corn would be a great addition too!


Calories: 411kcal | Carbohydrates: 35g | Protein: 12g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 456mg | Potassium: 265mg | Fiber: 3g | Sugar: 3g | Vitamin A: 705IU | Vitamin C: 15.8mg | Calcium: 171mg | Iron: 1.4mg