Description
This Mexican Macaroni Salad is a vibrant and creamy side dish combining tender elbow macaroni with fresh, crunchy vegetables and a tangy, zesty dressing. Perfect for picnics, barbecues, or as a standalone salad, it offers a delicious blend of textures and bold Mexican-inspired flavors that are easy to prepare and sure to impress.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni pasta
Dressing
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon ground cumin
Vegetables and Herbs
- 1 small jalapeño pepper, finely diced (adjust to taste)
- 1/2 cup red bell pepper, finely diced
- 2 green onions, finely chopped
- 1/2 cup grated carrot
- 1/4 cup fresh cilantro, chopped
Instructions
- Cook the Pasta: Boil the elbow macaroni in salted water until just tender, about 7 to 8 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta completely.
- Prepare the Vegetables: While the pasta cools, finely dice the red bell pepper, jalapeños, and green onions. Grate the carrot and chop the cilantro to ensure freshness and ease of mixing later.
- Mix the Dressing: In a large bowl, whisk together the mayonnaise, Mexican crema or sour cream, freshly squeezed lime juice, salt, pepper, and optionally cumin until smooth and creamy.
- Combine Ingredients: Add the cooled pasta and chopped vegetables to the dressing. Fold gently until everything is evenly coated and the salad looks vibrant and inviting.
- Chill and Serve: Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully. Serve cold as a refreshing side dish.
Notes
- Don’t overcook the pasta; keep it al dente for the best texture.
- Use fresh lime juice for brightness and authentic flavor.
- Chill thoroughly to let the flavors meld and the texture firm up.
- Adjust jalapeño and cumin quantities gradually to your preferred heat level.
- Mix gently to avoid mashing the pasta or bruising the herbs.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
Keywords: Mexican macaroni salad, creamy pasta salad, summer side dish, picnic salad, barbecue side dish, easy pasta salad