Mexican Macaroni Salad Recipes

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ONE - TWO - THREE - MEXICAN MACARONI SALAD



One - Two - Three - Mexican Macaroni Salad image

Ole! Make it mild or make it zesty, you can have it your way. Always a hit and easy as can be.

Provided by JOSLYN H.

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h20m

Yield 10

Number Of Ingredients 8

1 (16 ounce) package dry macaroni
1 ½ cups chunky salsa
1 cup mayonnaise
½ cup finely chopped green bell pepper
1 teaspoon garlic powder
1 teaspoon salt
ground black pepper to taste
1 (6 ounce) can sliced black olives, drained

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold running water, and drain.
  • In a large bowl, combine the salsa, mayonnaise, green pepper, garlic powder, salt, black pepper, and olives; mix well. Pour pasta into mixture, and stir to coat thoroughly. Cover, and refrigerate at least one hour before serving.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 39.3 g, Cholesterol 8.4 mg, Fat 20.4 g, Fiber 3.4 g, Protein 7.6 g, SaturatedFat 3.1 g, Sodium 740.6 mg, Sugar 2.3 g

MEXICAN PASTA SALAD



Mexican Pasta Salad image

This is a quick, easy, and refreshing dinner that I think is pretty healthy (contains veggies and fiber and can be made pretty low in fat). Although I did get the original recipe from the Moosewood Low Fat Favorites cookbook, I have altered this recipe through the years to meet our tastes. The best thing about this recipe is it can be altered to use whatever crisp veggies you have on hand and whatever spices you prefer. This recipe is also great as a leftover so do not be afraid to make ahead and store in your fridge.

Provided by Jeanelle71

Categories     Beans

Time 20m

Yield 5-8 serving(s)

Number Of Ingredients 12

8 ounces chunky pasta (such as rotini, wheels, medium macaroni, etc)
1 (15 ounce) can whole kernel corn (or the equivalent in frozen corn)
1/2 large red onion, chopped
1 (15 ounce) can black beans, drained and rinsed
1 large bell pepper, chopped (green, red, yellow - whatever color you have on hand)
1 large tomatoes, chopped
1 -2 tablespoon olive oil
1 -2 tablespoon lemon juice (you can also use lime juice)
pepper, to taste
1 spicy seasoning mix (such as Mrs Dash Extra Spicy) or 1 garlic powder
cilantro, chopped,to taste
1/2 cup shredded cheddar cheese (or to taste, I have also used shredded monterey jack and shredded mexican soft cheese. If you are ve)

Steps:

  • Cook the pasta (al dente) During approximately the last 2 minutes of cooking time, add the corn.
  • While the pasta/corn mixture is cooking, combine all other ingredients (except for the cheese) in a large bowl.
  • Drain the pasta and corn.
  • Rinse the pasta and corn in cold water until the mixture is cool or cold.
  • Add the pasta/corn mixture to the other ingredients and mix.
  • Before serving, sprinkle mixture with shredded cheese.
  • (OPTIONAL) If you are vegan, do not complete this step.
  • *Please note, I have also added other vegetables, such as fresh and frozen chopped broccoli (add to pasta cooking process like the corn), fresh chopped cauliflower, etc.
  • You can also add cooked, diced or chopped chicken (great for leftovers).

Nutrition Facts : Calories 411.2, Fat 8.5, SaturatedFat 3.1, Cholesterol 11.9, Sodium 363.1, Carbohydrate 69.8, Fiber 9.8, Sugar 5.9, Protein 17.3

MEXICAN MACARONI SALAD



Mexican Macaroni Salad image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 cup olive oil
1/4 cup red wine vinegar
3 clove garlic, minced
Sea salt, to taste
Freshly ground black pepper, to taste
1/2 pound penne pasta, dry
1 cup Panela cheese, julienned
1 small red onion, chopped
3 pickling cucumbers, peeled and chopped
2 Italian Roma tomatoes, seeded and chopped
1/3 cup capers, drained of their liquid
1/2 bunch oregano, leaves chopped
2 Serrano chiles, stemmed, seeded and minced

Steps:

  • To cook the pasta, bring a large pot of water to a boil with salt and a little oil. Cook about 8 to 10 minutes or to al dente, drain well and spread on a sheet pan to cool. When almost dry lightly coat with olive oil. Then cover well till ready to toss salad.
  • To make the dressing, place the oil, vinegar, garlic, salt and pepper in a jar. Cover and shake to mix well.
  • Toss the pasta, Panela cheese, onion, cucumbers, tomatoes, capers, and oregano with the dressing until well coated. Chill.

MEXICAN MACARONI SALAD



Mexican Macaroni Salad image

A bright and fresh vegggie-filled macaroni salad that's great served at a picnic or as a side at lunch.

Provided by Ree Drummond

Categories     pasta,salad,Spring,vegetables

Time 25m

Yield 12 servings

Number Of Ingredients 13

1 lb(s) pound elbow macaroni
Vegetable oil, for oiling grill
2 ears ears corn
1 can black beans, drained and rinsed
½ cup finely chopped black olives
6 Roma tomatoes, chopped
3 green onions, thinly sliced
½ red onion, finely diced
1 cup jarred salsa
1 cup sour cream
¼ cup mayonnaise
½ tsp cumin
Salt and freshly ground black pepper

Steps:

  • Cook the macaroni according to the package directions. Drain and set aside to cool.
  • Heat an indoor grill and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs.
  • Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.
  • In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.
  • Serve chilled.

MEXICAN MACARONI SALAD



Mexican Macaroni Salad image

Fancy & Delicious - great to bring to a potluck cookout! Cooking time is chill time after the salad is prepared.

Provided by MA HIKER

Categories     Mexican

Time 1h30m

Yield 1 1/4 cups, 8 serving(s)

Number Of Ingredients 13

6 cups rotini pasta, uncooked (1 pound)
1 -2 tablespoon lime zest, grated (from 2 medium limes)
3 -4 tablespoons fresh lime juice (from 2 medium limes)
1 cup ranch dressing
1 (1 1/4 ounce) package taco seasoning mix
1 large avocado, pitted, peeled and chopped
1 pint grape tomatoes, cut in half
1 cup cheddar cheese, grated
2 tablespoons fresh cilantro, finely chopped
2 medium green onions, sliced (including tops)
1 (19 ounce) can red kidney beans, drained and rinsed
1 (6 ounce) can pitted ripe olives, drained and cut in half
1 (4 1/2 ounce) can green chilies, drained and chopped

Steps:

  • cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
  • Meanwhile, grate peel from limes; place in a small bowl. Squeeze juice from limes; add to peel in bowl.
  • Stir in dressing and taco seasoning mix.
  • Stir in avocado into dressing mixture.
  • In a large serving bowl, toss pasta with all remaining ingredients.
  • Pour dressing mixture over salad; toss gently to mix.
  • Cover and refrigerate at least one hour before serving to blend flavors.

Nutrition Facts : Calories 668.2, Fat 28.4, SaturatedFat 6.6, Cholesterol 24.7, Sodium 584.2, Carbohydrate 84, Fiber 11.2, Sugar 5.3, Protein 21.5

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