Mexican Macaroni Salad

By Friday, November 13, 2015

I realize barbecue¬†season is over… but YUM!

Mexican Macaroni Salad |

My Other Half and I recently had a mini-vacation in the southern U.S., where barbecues are everywhere. All I wanted was macaroni and cheese (I LOVE PASTA) and when we finally went to get barbecue, they didn’t have any. At a barbecue joint. What the what?! Unfair and cruel.

Mexican Macaroni Salad |

Macaroni in any form has a soft spot in my heart, but combining it with my (second?) favourite type of cuisine just takes the cake. I love love love this easy recipe! It’s awesome for potlucks, lunches or barbecues (when it’s warmer outside). Kids would especially love this!

Mexican Macaroni Salad |

You can use any type of pasta, and really, any veggies, but this combo is the most Mexican, I’d say. I love corn and black beans on anything!

Mexican Macaroni Salad
Serves: 12
  • 1 lb pasta, cooked
  • ½ cup corn
  • 1 can (15 oz) black beans
  • ½ cup black olives, chopped
  • 2 large tomatoes, chopped
  • 2 green onions, sliced
  • Cilantro, chopped
  • Dressing:
  • 1 cup salsa
  • 1 cup sour cream
  • ¼ cup mayo
  • 1 tsp minced garlic
  • ½ tso cumin
  • Salt & pepper, to taste
  • 1 tbsp lime juice
  1. Mix all the dressing ingredients in a small bowl and set aside. In a larger bowl, add pasta, corn, beans, olives, tomatoes, green onions and cilantro. Add dressing and refrigerate for at least an hour.
Adapted from The Pioneer Woman
Mexican Macaroni Salad |

No Comments Yet.

Leave a Reply

Your email address will not be published.

Rate this recipe: