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–+ servings
Mexican Macaroni Salad

Zesty Mexican Macaroni Salad for Your Summer BBQ Fun

This Mexican Macaroni Salad combines creamy mayo with spicy jalapeños, creating a vibrant side dish perfect for summer BBQs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Salad
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Elbow Macaroni Cooked until al dente
  • 1 cup Mayonnaise Can substitute with Greek yogurt
  • 1 cup Mixed Vegetables Use peas, corn, carrots, and green beans
  • 3 slices Deli Ham Chopped; optional, can substitute with turkey or omit
  • 1 tablespoon Pickled Jalapeño Minced, adjust amount to taste
  • 1 tablespoon Pickled Jalapeño Juice Optional, add to taste

Equipment

  • large pot
  • Mixing bowl
  • Spatula
  • Plastic wrap

Method
 

Step-by-Step Instructions
  1. Cook the pasta: Boil water in a large pot, add elbow macaroni, and cook for 8-10 minutes until al dente. Drain and rinse under cold water.
  2. Mix the ingredients: In a large bowl, combine cooled macaroni with mayonnaise, mixed vegetables, chopped deli ham, and minced jalapeño. Drizzle with jalapeño juice if desired.
  3. Combine and chill: Gently fold ingredients together and refrigerate for at least one hour to allow flavors to meld.
  4. Final touches before serving: Stir the salad gently, taste, and adjust seasoning before serving chilled.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 38gProtein: 10gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 24mgSodium: 600mgPotassium: 200mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

For best flavor, refrigerate overnight. Store leftovers in an airtight container for up to 3 days. Best enjoyed chilled.

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