Mexican Macaroni Salad Recipes

MEXICAN MACARONI SALAD

Mexican Macaroni Salad image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
3 clove garlic, minced
Sea salt, to taste
Freshly ground black pepper, to taste
1/2 pound penne pasta, dry
1 cup Panela cheese, julienned
1 small red onion, chopped
3 pickling cucumbers, peeled and chopped
2 Italian Roma tomatoes, seeded and chopped
1/3 cup capers, drained of their liquid
1/2 bunch oregano, leaves chopped
2 Serrano chiles, stemmed, seeded and minced

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

Mexican Macaroni Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 1h

Yield 12 servings

Number Of Ingredients 14

Ingredients

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.

ONE - TWO - THREE - MEXICAN MACARONI SALAD

One - Two - Three - Mexican Macaroni Salad image

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

Ingredients

1 (16 ounce) package dry macaroni
1 ½ cups chunky salsa
1 cup mayonnaise
½ cup finely chopped green bell pepper
1 teaspoon garlic powder
1 teaspoon salt
ground black pepper to taste
1 (6 ounce) can sliced black olives, drained

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

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