Mexican Macaroni Salad
Elbow macaroni is tossed with a colorful array of crunchy vegetables, zesty jalapenos, and creamy pepper jack cheese, all dressed in a tangy and flavorful dressing.
Servings 8
Calories 387kcal
Ingredients
- 8 ounces Elbow Macaroni
- 1/3 cup Red Bell Pepper diced
- 1/3 cup Cucumber diced
- 1/2 cup Corn
- 1/3 cup Carrots
- 1/3 cup Red Onion
- 2 Tablespoon Jalapeno
- 1/3 cup Cubed Pepper Jack Cheese
- 1/4 cup Cilantro
- 1 cup Mayonnaise
- 1/4 cup Sour Cream
- 1 Tablespoon White Vinegar
- 1/4 cup Granulated Sugar
- 1 teaspoon Chili Powder
- 1/2 teaspoon Cumin
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Instructions
- Cook the elbow macaroni according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.8 ounces Elbow Macaroni
- Combine the red bell pepper, cucumber, corn, carrots, red onion, jalapeno, cilantro, and cubed pepper jack cheese in a large mixing bowl.1/3 cup Red Bell Pepper, 1/3 cup Cucumber, 1/2 cup Corn, 1/3 cup Carrots, 1/3 cup Red Onion, 2 Tablespoon Jalapeno, 1/3 cup Cubed Pepper Jack Cheese, 1/4 cup Cilantro
- Whisk together the mayonnaise, white vinegar, granulated sugar, chili powder, cumin, salt, and pepper in a separate small bowl.1 cup Mayonnaise, 1/4 cup Sour Cream, 1 Tablespoon White Vinegar, 1/4 cup Granulated Sugar, 1 teaspoon Chili Powder, 1/2 teaspoon Cumin, 1/2 teaspoon Salt, 1/4 teaspoon Pepper
- Pour the prepared dressing over the macaroni and vegetables. Gently toss until everything is evenly coated in the dressing.
- Cover the bowl and refrigerate the macaroni salad for at least 1 hour before serving to allow the flavors to meld together.
- Serve chilled, and enjoy your delicious homemade macaroni salad at picnics, potlucks, or barbecues!
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Notes
- Shock the pasta with cold water to stop the cooking process and to keep the pasta from sticking.
- Chop vegetables and cheese into similar sizes for a better mouth feel.
- Any short type of pasta will work, including ditalini, Gemelli, cavatappi, or bowtie pasta.
- If you don’t have white vinegar, red wine, apple cider, or white wine will work as a substitute.
- Taste and adjust seasoning, if necessary, adding more salt and pepper, to suit your preference.
- If you are turned off from the sharp bite from raw red onions, soak them for 15 minutes in cold water or substitute green onions in their place.
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Nutrition
Calories: 387kcal | Carbohydrates: 35g | Protein: 6g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 517mg | Potassium: 163mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1190IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 1mg
