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Southwestern Macaroni Salad Recipe

Southwestern Macaroni Salad Recipe photo by Taste of Home

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From Standish, Maine, Nancy Clancy writes, "This salad is like having salsa mixed with macaroni--it's yummy! It serves a lot, which makes it a great side for any gathering. I sometimes add a little cayenne pepper for those who like it hot.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Southwestern Macaroni Salad Recipe

Prep: 20 min. + chilling

Yield: 16 Servings

20 20

Ingredients

1 package (16 ounces) uncooked elbow macaroni
1 pound cherry tomatoes, quartered
1 cup frozen corn, thawed
1 medium green pepper, chopped
1 small red onion, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup lime juice
1/4 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon sugar
1 teaspoon salt
1 teaspoon garlic powder

Directions

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, corn, green pepper, red onion and olives.
In a jar with a tight-fitting lid, combine the lime juice, oil, vinegar and seasonings; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled. Yield: 16 servings.

Nutritional Analysis: One serving (3/4 cup) equals 163 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 205 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

Originally published as Southwestern Macaroni Salad in Light & Tasty June/July 2004, p49

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Southwestern Macaroni Salad

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(1-1) of 1 reviews

Reviewed on May. 05, 2012 by shopper11891@bellsouth.net

Made this for a luncheon where most everyone likes spicy Mexican. Most felt it needed double the dressing (slightly dry)and double seasoning, although they basically liked it. It may have tasted better, if it had chilled overnight, I only chilled it about 2-1/2 hours. So, I would make it again doubling the dressing/seasoning, and adding some cilantro.