Description
Mexican macaroni salad is a vibrant and flavorful dish that combines creamy dressing with crunchy vegetables and perfectly cooked pasta. This delightful salad is perfect for summer gatherings, barbecues, or potluck parties, where it’s sure to be the star of the show. With its refreshing taste and colorful presentation, this recipe captures the essence of sunny days spent with friends and family.
Ingredients
Scale
- 1 cup elbow macaroni
- 1/2 cup mayonnaise
- 1/2 cup sour cream (or Greek yogurt)
- 1 medium red bell pepper, diced
- 2 green onions, thinly sliced
- 1/4 cup cilantro, chopped
- 1 jalapeño, diced (optional)
- Juice of 1 lime
- 1 tsp seasoning salt
- 1/2 cup black beans, rinsed (optional)
- 1/2 cup corn (frozen or canned), rinsed (optional)
Instructions
- Bring a large pot of salted water to boil. Cook elbow macaroni until al dente, about 8-10 minutes. Drain and let cool slightly.
- In a bowl, mix together mayonnaise, sour cream, lime juice, and seasoning salt until smooth.
- Chop the red bell pepper, green onions, jalapeños (if using), and cilantro.
- In a large bowl, combine cooked macaroni with chopped veggies and pour in the dressing. Mix until well-coated.
- If desired, add black beans and corn for extra nutrition and flavor.
- Cover the salad and chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg