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
