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My review
One - Two - Three - Mexican Macaroni Salad
JOSLYN H.
"Ole! Make it mild or make it zesty, you can have it your way. Always a hit and easy as can be."
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Ingredients
1 h 20 m servings 368 calsOriginal recipe yields 10 servings
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Directions
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Prep
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Cook
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Ready In
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold running water, and drain.
- In a large bowl, combine the salsa, mayonnaise, green pepper, garlic powder, salt, black pepper, and olives; mix well. Pour pasta into mixture, and stir to coat thoroughly. Cover, and refrigerate at least one hour before serving.
Nutrition Facts
Per Serving: 368 calories; 20.4 g fat; 39.3 g carbohydrates; 7.6 g protein; 8 mg cholesterol; 741 mg sodium. Full nutrition
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Reviews
Read all reviews 6985 Ratings
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Most helpful positive review
8/12/2005
This had to be one of the easiest salads I ever made. And it tasted good too. I used medium shells instead of macaroni because I had it in my closet. Also, used Fat Free Mayo (and I always li...
Most helpful critical review
8/11/2011
This salad is definitely missing something. Next time I make it I will add additional spices. You could also be creative and add a lot of different veggies, like green pepper, black olives, et...
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8/12/2005
This had to be one of the easiest salads I ever made. And it tasted good too. I used medium shells instead of macaroni because I had it in my closet. Also, used Fat Free Mayo (and I always li...
2/19/2004
I was worried about this one before I tried it -- it seemed pretty odd. I followed exact recipe directions, including the black olives, which really added a lot to the flavour, and hot salsa (He...
2/19/2007
I made this for a party of about 40 people. I doubled the recipe and added a few extras, i.e. the black beans, corn, chopped celery, etc. This was way more than enough for our group. I don't ...
6/23/2007
Greetings all! :-) Thank you for trying my recipe and for your reviews. I love to read how others have taken one of my recipe and added to it, to make the recipe their own. The addition of corn,...
4/15/2006
This salad needs to chill for at least a few hours before serving. It isn't very good otherwise. The dressing is a very odd shade of pink and I was nervous to even taste it. I didn't like it whe...
8/29/2004
This recipe was a big hit at my neighborhood potluck! I did have one problem though- I had only 1/2 cup of mayo, so I used 1/2 Kraft Miracle Whip with the mayo. It created a great sweet contra...
4/23/2010
This is a keeper!!! I made the salad just a little while ago to go with the tamales we're having for supper. It was delicious even before the flavors had a chance to meld. I used tri-color spira...
3/9/2007
It was wonderful! I added a can of red kidney beans and some frozen corn and used Old El Paso medium salsa.