One - Two - Three - Mexican Macaroni Salad

One - Two - Three - Mexican Macaroni Salad

63 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    1 h 20 m
JOSLYN H.
Recipe by  JOSLYN H.

“Ole! Make it mild or make it zesty, you can have it your way. Always a hit and easy as can be.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. 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.
  2. 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.

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Reviews (63)

Rate This Recipe
AMBENDALOSA
48

AMBENDALOSA

This had to be one of the easiest salads I ever made. And it tasted good too. I used medium shells instead of macaroni because I had it in my closet. Also, used Fat Free Mayo (and I always like to cut the calories). But I like a lot of flavor, so I also added about a half cup of chopped onion and a half cup of frozen corn. Also, put in about a Tbsp of chili powder for more Mexican flavor. Then right before serving, I sprinkled chopped cilantro on top. Yummy!! I will definitely make this again. And maybe use black beans as someone else suggested.

STARSING
34

STARSING

I was worried about this one before I tried it -- it seemed pretty odd. I followed exact recipe directions, including the black olives, which really added a lot to the flavour, and hot salsa (Herr's brand). If I had to do it again, I would do it with medium salsa, since it was a bit hot for me. I tested it out on college-age friends and they seemed to really like it. The recipe is not as creamy as I am accustomed to in a pasta salad, but one could always add more mayonaise if that is desired. I think choosing a good brand of salsa is key to this recipe -- many of the salsas on the shelf looked machine-made. This came out as mostly pasta with a little bit of the veggies here and there -- those who prefer a more varied mix may want to add red and yellow pepper and perhaps even some cucumber. Good constitution though, nice proportions, and has a very 'surprising' effect on those who eat it. Nobody expects a pasta salad with zip!

golfer
27

golfer

I made this for a party of about 40 people. I doubled the recipe and added a few extras, i.e. the black beans, corn, chopped celery, etc. This was way more than enough for our group. I don't think I'll double it the next time, but a least I had some great leftovers to take home and enjoy.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 368 cal
  • 18%
  • Fat
  • 20.4 g
  • 31%
  • Carbs
  • 39.3 g
  • 13%
  • Protein
  • 7.6 g
  • 15%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 741 mg
  • 30%

Based on a 2,000 calorie diet

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