Description
Mexican Macaroni Salad is a vibrant twist on a classic dish, perfect for summer gatherings, picnics, and potlucks. This zesty salad combines creamy dressing with crunchy vegetables and bold spices, creating a refreshing and satisfying meal.
Ingredients
Scale
- 1 lb elbow macaroni
- 1 can (14 oz) corn
- 2 cups cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 cup red onion, diced
- 1/2 cup scallions, chopped
- 1/4 cup cilantro, chopped
- 1 cup salsa
- 1 cup sour cream
- 1/2 cup mayonnaise
- juice of 1 lime
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
Instructions
- In a large bowl, whisk together the salsa, sour cream, mayonnaise, lime juice, cumin, chili powder, and salt.
- Cook elbow macaroni according to package directions until al dente. Drain and cool under cold water.
- Prepare the vegetables by chopping them into bite-sized pieces.
- Combine the cooled macaroni with the dressing and all prepared vegetables in the mixing bowl. Stir gently until everything is well coated.
- Chill in the refrigerator for at least one hour before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg