Macaroni Salad Question?

Question

When I make mac salad I use celery, pickles, onion, and mayo. I've noticed at a few cookouts that Mexican people make macaroni salad different, and I love it.

Was wondering if anyone had a good Mexican Mac Salad recipe.

Thanks.

Those all look delicious. Most of the dishes I've had though had macaroni noodles and lettuce in it. Doesn't sound good at first, but it is very yummy.

Answer 1

Here it is...

Macaroni Salad

4 cup cooked macaroni, drained and cooled
1 apple cored and diced with skin
1 cup drained pineapple tidbits
1 tbsp. chopped green peppers
4 tbsp. sweet relish
2 tbsp. chopped onions
2 tbsp. coarsely chopped celery
1 cup flaked, cooked chicken meat
1/2 grated cheddar cheese
1-1/2 cup mayonnaise
Lattuse leaves

1. Combine all ingredients thoroughly. Chill and serve on a bed of lettuce garnish with sliced hard cooked eggs.

Variation: Use one cup diced cooked ham in place of cooked chicken meat and proceed as above...

Preparation time : 45 minutes
Serve 4 to 6

Answer 2

Does this look like what you are looking for?

INGREDIENTS
1 (16 ounce) package dry macaroni
1 1/2 cups chunky salsa
1 cup mayonnaise
1/2 cup finely chopped green bell pepper
1 teaspoon garlic powder
1 teaspoon salt
ground black pepper to taste
1 (6 ounce) can sliced black olives, drained (optional)
DIRECTIONS
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.

Bert

Answer 3

Mexican Macaroni Salad
6 cups rotini pasta, uncooked (1 pound)
1-2 tablespoon lime zest, grated (from 2 medium limes)
3-4 tablespoons fresh lime juice (from 2 medium limes)
1 cup ranch dressing
1 (1 1/4 ounce) package taco seasoning mix
1 large avocado, pitted, peeled and chopped
1 pint grape tomatoes, cut in half
1 cup cheddar cheese, grated
2 tablespoons fresh cilantro, finely chopped
2 medium green onions, sliced (including tops)
1 (19 ounce) can red kidney beans, drained and rinsed
1 (6 ounce) can pitted ripe olives, drained and cut in half
1 (4 1/2 ounce) can green chilies, drained and chopped

1. cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
2. Meanwhile, grate peel from limes; place in a small bowl. Squeeze juice from limes; add to peel in bowl.
3. Stir in dressing and taco seasoning mix.
4. Stir in avocado into dressing mixture.
5. In a large serving bowl, toss pasta with all remaining ingredients.
6. Pour dressing mixture over salad; toss gently to mix.
7. Cover and refrigerate at least one hour before serving to blend flavors.

Answer 4

Mexican Macaroni Salad
6 cups rotini pasta, uncooked (1 pound)
1-2 tablespoon lime zest, grated (from 2 medium limes)
3-4 tablespoons fresh lime juice (from 2 medium limes)
1 cup ranch dressing
1 (1 1/4 ounce) package taco seasoning mix
1 large avocado, pitted, peeled and chopped
1 pint grape tomatoes, cut in half
1 cup cheddar cheese, grated
2 tablespoons fresh cilantro, finely chopped
2 medium green onions, sliced (including tops)
1 (19 ounce) can red kidney beans, drained and rinsed
1 (6 ounce) can pitted ripe olives, drained and cut in half
1 (4 1/2 ounce) can green chilies, drained and chopped

1. cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
2. Meanwhile, grate peel from limes; place in a small bowl. Squeeze juice from limes; add to peel in bowl.
3. Stir in dressing and taco seasoning mix.
4. Stir in avocado into dressing mixture.
5. In a large serving bowl, toss pasta with all remaining ingredients.
6. Pour dressing mixture over salad; toss gently to mix.
7. Cover and refrigerate at least one hour before serving to blend flavors.

Answer 5

I've had several Mexican style macaroni salads, but one of my favorites is with the dressing made with half mayonnaise and half chunky style salsa. About a cup of each for every pound of macaroni. It has chopped avacado, green pepper and black olives in it.

Answer 6

I had one a few years back with corn, diced jalapenos, onions, and cilantro. It was made with mayo as well. Yummy, although a bit spicy for me to eat a lot of it. Good luck!