Description
This vibrant Mexican Macaroni Salad is a delightful fusion of creamy and zesty flavors, packed with colorful veggies and a hint of spice. Perfect for summer barbecues or potlucks, it’s a crowd-pleaser that comes together quickly, making it an ideal choice for gatherings. Bursting with freshness, this dish invites you to savor every bite while enjoying the company of friends and family.
Ingredients
Scale
- 2 cups elbow macaroni (uncooked)
- 1 cup mayonnaise
- ½ cup Greek yogurt
- Juice of 1 lime
- 1 cup diced bell peppers (mixed colors)
- ¼ cup diced red onion
- ½ cup chopped fresh cilantro
- ½ cup diced jalapeños (optional)
- 1 cup halved cherry tomatoes
- Salt & pepper to taste
Instructions
- Cook the elbow macaroni in boiling salted water until al dente, then drain and rinse under cold water.
- In a large mixing bowl, combine mayonnaise, Greek yogurt, lime juice, salt, and pepper until smooth.
- Fold in the diced bell peppers, red onion, jalapeños (if using), cherry tomatoes, and cilantro into the dressing.
- Gently mix in the cooled macaroni until fully coated with the dressing.
- Cover and refrigerate for at least 30 minutes before serving for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg