Why You’ll Love This Recipe
This Mexican Macaroni Salad delivers a fresh and creamy twist on traditional pasta salad. The combination of salsa and mayonnaise creates a tangy, flavorful dressing that complements the tender pasta and crisp vegetables perfectly. It’s easy to make, colorful, and ideal as a side dish for barbecues, potlucks, or weeknight dinners.
Ingredients
1 (16 ounce) package dried elbow macaroni
1 ½ cups chunky salsa
1 cup mayonnaise
1 (6 ounce) can sliced black olives, drained (optional)
½ cup finely chopped green bell pepper
1 teaspoon garlic powder
1 teaspoon salt
Ground black pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Boil the Pasta
Fill a large pot with water, add a pinch of salt, and bring to a rolling boil. Add elbow macaroni and cook for 8–10 minutes until al dente, stirring occasionally.
Step 2: Cool and Drain the Macaroni
Drain pasta in a colander, then rinse under cold water until fully cooled. Drain well.
Step 3: Mix the Dressing
In a large bowl, whisk together salsa and mayonnaise until smooth. Stir in black olives and green bell pepper. Add garlic powder, salt, and pepper to taste. Mix well.
Step 4: Combine Ingredients
Gently fold cooled macaroni into the dressing, making sure the pasta is evenly coated without breaking.
Step 5: Chill Before Serving
Transfer salad to a serving dish, cover, and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled.
Servings and timing
- Serves: 6
- Prep time: 30 minutes
- Cook time: 15 minutes
- Total time: 45 minutes
Variations
- Add black beans, corn, or diced tomatoes for extra color and texture.
- Use Greek yogurt instead of mayonnaise for a lighter dressing.
- Add a squeeze of fresh lime juice for extra zing.
- Spice it up with chopped jalapeños or a dash of hot sauce.
- Swap green bell pepper for red or yellow for a sweeter taste.
Storage/Reheating
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
- Serve chilled; do not freeze as the texture will be affected.
FAQs
How do I prevent mushy pasta?
Cook pasta al dente and rinse immediately with cold water to stop cooking.
Can I prepare this salad ahead of time?
Yes, it tastes best after chilling for at least 1 hour.
Is this salad gluten-free?
Yes, pasta must be gluten-free if necessary.
Can I omit the olives?
Yes, they are optional and add a nice briny flavor.
How spicy is the salad?
Mild, but can be spiced up with jalapeños or hot sauce.
Can I use fresh salsa?
Yes, fresh salsa works well and enhances the flavor.
What other vegetables can I add?
Corn, diced tomatoes, or cucumbers are great additions.
Is this salad vegetarian?
Yes, completely vegetarian.
Can I make it vegan?
Use vegan mayo and gluten-free pasta.
How long will leftovers last?
Up to 3 days refrigerated in an airtight container.
Conclusion
Mexican Macaroni Salad is a refreshing and flavorful side that brings vibrant colors and bold tastes to any meal. Easy to prepare and highly versatile, it’s perfect for picnics, barbecues, or as a tasty everyday salad. Give it a try and enjoy the bright flavors of this Mexican-inspired favorite!
Mexican Macaroni Salad Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Description
A vibrant Mexican Macaroni Salad featuring elbow macaroni, fresh vegetables, black olives, and a zesty salsa-mayonnaise dressing, delivering a creamy, tangy side dish bursting with bold flavors.
Ingredients
1 (16 ounce) package dried elbow macaroni
1 ½ cups chunky salsa
1 cup mayonnaise
1 (6 ounce) can sliced black olives, drained (optional)
½ cup finely chopped green bell pepper
1 teaspoon garlic powder
1 teaspoon salt
Ground black pepper to taste
Instructions
- Fill a large pot with water, add salt, and bring to a boil. Cook elbow macaroni for 8–10 minutes until al dente, stirring occasionally.
- Drain pasta and rinse under cold water until fully cooled. Drain well.
- In a large bowl, whisk together salsa and mayonnaise until smooth. Stir in olives and green bell pepper. Add garlic powder, salt, and pepper to taste.
- Gently fold cooled macaroni into the dressing, coating evenly without breaking pasta.
- Transfer to serving dish, cover, and refrigerate for at least 1 hour before serving chilled.
Notes
Add black beans, corn, or diced tomatoes for extra texture and color.
Use Greek yogurt instead of mayonnaise for a lighter dressing.
Add fresh lime juice for extra zing.
Spice it up with chopped jalapeños or hot sauce.
Swap green bell pepper for red or yellow for a sweeter taste.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
