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!
MEXICAN SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 16
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.
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
PIONEER WOMAN MEXICAN MACARONI SALAD
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
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
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 12 servings
Number Of Ingredients 14
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
Make and share this Mexican Macaroni recipe from Food.com.
Provided by Redsie
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook macaroni according to package directions; drain.
- Combine macaroni, tomatoes, and next 3 ingredients; stir in half of cheeses. Pour into a lightly greased 2-quart baking dish; top with remaining cheeses.
- Bake at 350° for 30 minutes.
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
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