Description
Zesty Mexican macaroni salad brings south-of-the-border flair to classic pasta sides, blending creamy textures with bold chili-lime flavors. Crisp vegetables and tangy dressing create a crowd-pleasing dish you’ll crave at summer gatherings.
Ingredients
Scale
Main Ingredients:
- 1 16-ounce (454 grams) package dried elbow macaroni
- 1 1/2 cups (360 milliliters) chunky salsa
- 1 cup (240 milliliters) mayonnaise
Vegetables and Additional Ingredients:
- 1/2 cup (75 grams) finely chopped green bell pepper
- 1 6-ounce (170 grams) can sliced black olives, drained (Optional)
Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ground black pepper to taste
Instructions
- Prepare a large pot of water, add a pinch of salt, and bring to a vigorous boil over high heat. Submerge elbow macaroni and cook for 8-10 minutes, stirring occasionally until pasta reaches al dente consistency. Verify doneness by tasting a piece.
- Immediately drain pasta in a colander and rinse with cold water to halt cooking process. Ensure pasta is completely cooled and well-drained to prevent mushiness.
- In a spacious mixing bowl, whisk salsa and mayonnaise until smooth and uniform. Incorporate drained black olives, green bell pepper, garlic powder, salt, and ground black pepper. Blend ingredients thoroughly to create a vibrant, creamy dressing.
- Carefully fold cooled macaroni into the prepared dressing, gently turning the pasta to ensure complete and even coating without breaking the delicate elbow shapes. Aim for a consistent distribution of flavors throughout the salad.
- Transfer the mixed salad to a serving dish, cover with a lid or plastic wrap, and refrigerate for minimum 1 hour. Chilling allows flavors to develop and meld, creating a more complex and enjoyable taste profile. Serve cold and savor the refreshing Mexican-inspired combination.
Notes
- Ensure pasta is perfectly al dente by testing its texture midway through cooking to avoid overcooking and maintain a pleasant bite.
- Rinse pasta with cold water immediately after draining to stop the cooking process and prevent a mushy consistency in the salad.
- Adjust the salsa and mayonnaise ratio to control the dressing’s creaminess and spice level, accommodating different taste preferences.
- For a lighter version, substitute Greek yogurt for mayonnaise and add extra fresh vegetables like corn or diced tomatoes to boost nutritional value.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 310
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 5 mg