Description
Mexican macaroni salad is a vibrant and creamy dish that combines al dente elbow macaroni with fresh vegetables and zesty flavors, making it an ideal side for picnics, barbecues, and potlucks. This crowd-pleaser is quick to prepare and guaranteed to impress your guests with its colorful presentation and delightful taste. Enjoy the perfect balance of textures and flavors in every bite!
Ingredients
Scale
- 2 cups elbow macaroni (dried)
- 1 red bell pepper (chopped)
- 3 green onions (sliced)
- 1 cup corn kernels (frozen or canned)
- 1/4 cup fresh cilantro (chopped)
- 1 cup mayonnaise
- 2 tablespoons lime juice (fresh)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni in salted boiling water until al dente, about 8 minutes. Drain and rinse under cold water.
- While the pasta cooks, chop the red bell pepper, slice the green onions, and chop the cilantro.
- In a large bowl, combine cooled macaroni, bell pepper, corn, green onions, and cilantro.
- In a separate bowl, mix mayonnaise with lime juice, cumin, chili powder, salt, and pepper.
- Pour the dressing over the salad mixture and toss until thoroughly combined.
- Cover and refrigerate for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Side
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg