One - Two - Three - Mexican Macaroni Salad

One - Two - Three - Mexican Macaroni Salad
  • PREP TIME
    10 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    10 People
  • VIEWS
    281

A vibrant fiesta in a bowl! This effortlessly delicious Mexican-inspired macaroni salad is a guaranteed crowd-pleaser, customizable to your preferred level of zest. Get ready for a taste sensation that's as easy to make as it is enjoyable.

Ingridients

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Nutrition

  • Carbohydrate
    39 g
  • Cholesterol
    8 mg
  • Fiber
    3 g
  • Protein
    8 g
  • Saturated Fat
    3 g
  • Sodium
    741 mg
  • Sugar
    2 g
  • Fat
    20 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 10 mins Bring a large pot of lightly salted water to a rolling boil. Add the elbow macaroni and cook, stirring occasionally, until al dente – about 8 to 10 minutes. This ensures a delightful texture in the finished salad.

Image Step 02
02 Step

Recipe View 5 mins Immediately rinse the cooked macaroni under cold running water to stop the cooking process and remove excess starch. Drain thoroughly.

Image Step 03
03 Step

Recipe View 5 mins In a large bowl, whisk together the chunky salsa, mayonnaise, drained black olives, finely chopped green bell pepper, garlic powder, salt, and a generous grind of black pepper. Taste and adjust seasonings as needed – a pinch of cayenne pepper can add a delightful kick!

Image Step 04
04 Step

Recipe View 5 mins Add the drained macaroni to the dressing and gently fold until every strand is beautifully coated in the vibrant mixture.

Image Step 05
05 Step

Recipe View 1 hrs Cover the bowl tightly and refrigerate for at least 1 hour, or preferably longer. This allows the flavors to meld together, creating a truly harmonious and delicious salad.

For a creamier salad, substitute half of the mayonnaise with sour cream or Greek yogurt.
Add a can of drained and rinsed corn for extra sweetness and texture.
Consider incorporating other vegetables like diced red onion, chopped tomatoes, or even some grilled chicken or shrimp for a heartier meal.
This salad is best served chilled, and leftovers can be stored in the refrigerator for up to 3 days.

Brionna Hackett

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 93 Ratings)
Total Reviews: (7)
  • Dillon Erdman

    Great recipe, I followed exactly and the results were amazing!

  • Aletha Satterfield

    I used a spicier salsa and it was perfect for my taste.

  • Amanda Doyle

    So easy to make and perfect for a quick lunch.

  • Stefanie Krajcik

    I added some grilled chicken to make it a complete meal. Delicious!

  • Anne Swift

    My kids are picky eaters, but they all loved this salad. Thank you!

  • Rory Bernhard

    The recipe is very clear and easy to follow, thank you!

  • Ashlee Rowe

    This salad was a huge hit at our family gathering! Everyone loved the flavor.

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