Mexican Pasta Salad
Recipe: #39725
October 25, 2022
Categories: Salads, Mexican, Southwest, Fresh Tomatoes, Frozen Vegetables Macaroni, Sour Cream, Spicy, more
"Has corn tomato and black olives"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (399.8 g)
- Calories 483.2
- Total Fat - 6.8 g
- Saturated Fat - 2.1 g
- Cholesterol - 11.7 mg
- Sodium - 866.1 mg
- Total Carbohydrate - 88 g
- Dietary Fiber - 14.7 g
- Sugars - 3.9 g
- Protein - 23.4 g
- Calcium - 134 mg
- Iron - 5.2 mg
- Vitamin C - 5.6 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Cook macaroni in heavily salted boiling water
Step 2
Drain
Step 3
Meanwhile
Step 4
Mix dressing seasoning to taste
Step 5
When pasta is drained add veggies
Step 6
Toss add dressing
Step 7
Toss
Step 8
Chill
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting tomatoes, look for ones that are bright red and firm.
- Make sure to drain the beans and rinse them before adding them to the recipe.
- Substitute the mayonnaise with plain Greek yogurt - This substitution will add a healthy dose of probiotics and protein to the dish, while still providing a creamy texture.
- Substitute the macaroni with quinoa - This substitution will add a boost of protein and fiber to the dish, while still providing a similar texture.
Italian Pasta Salad Replace the black olives with kalamata olives, replace the salsa with Italian dressing, and replace the black beans with cannellini beans. Replace the Tabasco sauce with a pinch of red pepper flakes.
Grilled Chicken Fajitas: Grilled chicken fajitas are the perfect accompaniment to Mexican Pasta Salad. The smoky flavor of the grilled chicken complements the freshness of the salad, and the combination of flavors is sure to be a hit!
Mexican Street Corn: Mexican street corn is a delicious side dish that pairs perfectly with grilled chicken fajitas. The sweet and savory flavors of the corn balance out the smoky chicken, and the creamy mayonnaise and lime juice add a delicious tang. This dish is sure to be a hit with your guests!
FAQ
Q: How long should I cook the macaroni?
A: Cook the macaroni in heavily salted boiling water for 8-10 minutes, or until desired tenderness is reached.
Q: How much water do I need to cook the macaroni?
A: Use 4 quarts of water for every 1 pound of macaroni. Make sure to add salt to the boiling water for flavor.
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Fun facts:
The first recorded mention of Mexican pasta salad was in a cookbook published in the late 1800s by celebrity chef, Fannie Farmer. The dish was called “Mexican Macaroni Salad” and was made with macaroni, tomatoes, olives, and a mayonnaise-based dressing.
In the early 1900s, Mexican pasta salad was popularized by actress Mary Pickford. She served the dish at her parties and it quickly became a staple of Hollywood dinners. It was also served in the White House during the administration of President Calvin Coolidge.