Pioneer Woman Mexican Macaroni Salad Recipes

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MEXICAN MACARONI SALAD



Mexican Macaroni Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h

Yield 12 servings

Number Of Ingredients 14

1 pound elbow macaroni
Vegetable oil, for oiling grill
2 ears corn
1 can black beans, drained and rinsed
1/2 cup finely chopped black olives
6 Roma tomatoes, chopped
3 green onions, thinly sliced
1/2 red onion, finely diced
1 cup jarred salsa
1 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon cumin
Salt and freshly ground black pepper
Salt and freshly ground black pepper

Steps:

  • For the salad: 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.
  • For the dressing: 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

I've made this simple pasta salad for years and years, and have always loved the heck out of it.

Categories     main dish     salad

Time 30m

Yield 12 servings

Number Of Ingredients 17

FOR THE SALAD:
1 lb. Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water
2 ears Fresh Corn, Husks And Silks Removed
1 can (15 Oz. Size) Black Beans (or Kidney Beans), Drained And Rinsed
1/2 c. Chopped Black Olives
6 whole Roma Tomatoes (or 2 Large Tomatoes), Chopped
3 whole Green Onions, Sliced Thin
1/2 whole Red Onions, Finely Diced
Chopped Cilantro (optional)
FOR THE DRESSING:
1 c. Jarred Salsa (spicy Is Best!)
1 c. Sour Cream
1/4 c. Mayonnaise
1 clove Garlic, Minced Or Pressed
1/2 tsp. Cumin
Salt And Pepper, to taste
2 Limes, Juiced (optional)

Steps:

  • Grill the corn on a grill pan, or just place it in a hot skillet to brown some of the kernels. Remove from pan, allow to cool slightly, then use a sharp knife to cut the kernels off the cob.Combine all the dressing ingredients in a bowl and stir until combined. Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it. Cover and allow salad to chill for 2 hours. Garnish with cilantro, lime wedge, and any other extra ingredients you have!

MEXICAN SALAD



Mexican Salad image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 16

2 cups mayonnaise
1 cup milk
1 cup sour cream
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
1 teaspoon chili powder
1/2 teaspoon cumin
A few dashes hot sauce, or to taste
1 clove garlic, grated
Salt and freshly ground black pepper
3 ears corn, shucked
3 heads green leaf lettuce, torn into chunks
2 cups halved red grape tomatoes
1/2 red onion, diced
1 cup grated Monterey Jack cheese
2 cups crushed-up tortilla chips

Steps:

  • For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside.
  • For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs.
  • Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.
  • Pour the dressing into a small serving bowl and serve alongside the salad.

PIONEER WOMAN'S BEST MACARONI SALAD EVER



Pioneer Woman's Best Macaroni Salad Ever image

From the Pioneer Woman. Feel free to add more or less sugar, salt and pepper to the dressing. Also add more of olives, onions, pickles or peppers, however much you like. You can also use canned pimentos in place of the red peppers.

Provided by linguinelisa

Categories     Potluck

Time 25m

Yield 12 serving(s)

Number Of Ingredients 12

4 cups macaroni
3 whole roasted red peppers, chopped
1/2 cup diced sweet and spicy pickle
1/2 cup black olives, chopped fine
3 whole green onions, sliced
1/2 cup mayonnaise
1 tablespoon red wine vinegar or 1 tablespoon distilled vinegar
3 teaspoons sugar
1/4 teaspoon salt
plenty fresh ground black pepper
1/4 cup milk
splash pickle juice

Steps:

  • Cook macaroni in lightly salted water till done. Drain in a colander and rinse with cold water. Set aside.
  • Mix mayonnaise, vinegar, sugar, salt, pepper, milk and pickle juice in medium sized bowl.
  • In large bowl place cooked macaroni. Add about 3/4's of the mayonnaise mixture to the macaroni. Next add the peppers, pickles, olives and onions. If needed, add the remaining dressing. Add a splash of pickle juice to the salad. The salad dressing will thicken up after refrigeration.
  • Refrigerate for at least two hours before serving.

PIONEER WOMAN MEXICAN MACARONI SALAD



Pioneer Woman Mexican Macaroni Salad image

Found this recipe from Pioneer Woman and I had to try it. It tastes so wonderful ! Fresh and makes so much. I measured out the 12 servings and it came to about 8 ounces or 1 cup per serving. What a great party food this will be. Either served as a salad, or a pasta side, or main course.

Provided by lesliecoy

Categories     < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 15

1 lb elbow macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water
2 ears fresh corn, Husks And Silks Removed
1/2 cup black olives, Chopped
1 (15 ounce) can black beans, drained and rinsed (or Kidney Beans )
6 roma tomatoes, Chopped (or 2 Large Tomatoes)
3 whole green onions, Sliced Thin
1/2 red onion, Finely Diced
chopped cilantro (optional)
1 cup salsa (spicy Is Best!)
1 cup sour cream
1/4 cup mayonnaise
1 garlic clove, Minced and Pressed
1/2 teaspoon cumin
salt and pepper, to taste
2 limes, Juiced (optional)

Steps:

  • Grill the corn on a grill pan, or just place it in a hot skillet to brown some of the kernels. Remove from pan, allow to cool slightly, then use a sharp knife to cut the kernels off the cob.
  • Combine all the dressing ingredients in a bowl and stir until combined.
  • Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl.
  • Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it.
  • Cover and allow salad to chill for 2 hours. Garnish with cilantro, lime wedge, and any other extra ingredients you have.

MEXICAN MACARONI SALAD {PIONEER WOMAN} RECIPE - (3.2/5)



MEXICAN MACARONI SALAD {pioneer woman} Recipe - (3.2/5) image

Provided by grinder

Number Of Ingredients 15

Salad:
1 lb. elbow macaroni
Oil, for oiling grill
2 ears corn
1 can black beans, drained, rinsed
1/2 cup finely chopped black olives
6 Roma tomatoes, chopped
3 green onions, thinly sliced
1/2 red onion, finely diced
Dressing:
1 cup jarred salsa
1 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon cumin
Salt and fresh ground black pepper

Steps:

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

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