Mexicanmacaronisalad Recipes
MEXICAN MACARONI SALAD
Spice and lime flavor this crowd-pleasing meatless salad.
Provided by Old El Paso
Categories Salads
Time 1h
Yield 10
Number Of Ingredients 13
Steps:
- Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
- Meanwhile, grate peel from limes; place in small bowl. Squeeze juice from limes; add to peel in bowl. Stir in dressing and taco seasoning mix. Stir avocado into dressing mixture.
- In large serving bowl, toss pasta with all remaining ingredients. Pour dressing mixture over salad; toss gently to mix. Cover; refrigerate at least 1 hour before serving to blend flavours.
MEXICAN MACARONI SALAD
This Mexican Macaroni Salad recipe is a very versatile summer salad perfect for picnics and barbecues as as a tasty side dish.
Provided by Elizabeth Lampman
Categories Salads
Time 15m
Number Of Ingredients 14
Steps:
- Cook the pasta al dente. Rinse with cold water to stop them from cooking. In a large bowl combine all the ingredients for the salad together. Don't toss yet.
- Whisk all the dressing ingredients together until smooth. Pour over the pasta ingredients and toss gently until everything is combined.
- Garnish with cilantro, if desired.
Nutrition Facts : Calories 222 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 10 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 Cup, Sodium 495 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
MEXICAN MACARONI SALAD
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 13
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
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
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.
ONE - TWO - THREE - MEXICAN MACARONI SALAD
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
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
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