MEXICAN MACARONI SALAD
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!
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
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
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
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
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.
MEXICAN INSPIRED NO-MAYO MACARONI AND CHEESE SALAD
First this is a much healthier and lighter version of traditional mayo based macaroni salads. This is such a nice salad for summer BBQ's, pot-lucks, even just dinner with the family. It is not spicy, but has a slight Mexican flair. Sour cream, spices and chopped peppers make this a great salad. I actually have 2 versions of this. I have added some sliced black olives and used Monterey Jack cheese, but my favorite is no olives and a good sharp Cheddar. Serve this with some spicy grilled chicken, burgers, steaks, hot dogs, etc. It is just a nice side dish.
Provided by SarasotaCook
Categories Healthy
Time 30m
Yield 4-8 , 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Dressing -- In a small bowl, add the salsa, sour cream, lime juice and zest, cilantro, cumin, pinch of salt and pepper. Mix well and refrigerate. NOTE: I start out with 1/2 cup salsa, and 6 tablespoons of sour cream. You can always add more once you dress the salad.
- Pasta -- Simply cook in good salted water according to package directions.
- Vegetables -- In a large bowl, add the chopped green and red pepper, onion and scallions.
- Toss -- Once the past is done, drain and this is one time where I actually rinse my pasta under cold water. Drain well. Add to the bowl with the vegetables and add the dressing and the cheese. Toss well. You can add a bit more sour cream and salsa if necessary. Taste for seasoning and add any more salt and pepper if needed. And remember - this is not a creamy mayo type of salad. This is a healthier light version so there is not as much dressing.
- Serve -- ENJOY!
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