Southwestern Macaroni Salad Recipe
Southwestern Macaroni Salad Recipe photo by Taste of Home

Southwestern Macaroni Salad Recipe

Read Reviews
4.5 6 13
Publisher Photo
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.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 16 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. 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.
Originally published as Southwestern Macaroni Salad in Light & Tasty June/July 2004, p49

Reviews for Southwestern Macaroni Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 5, 2014

"I made this for a cookout and doubled the sauce recipe. Glad to say that all the adults really enjoyed it but none of the kids liked it much. Will make again but for big BBQ's where more adults then kids will be present. I also added a can of black beans which is a yummy addition :)"

Reviewed May. 5, 2012

"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."

Reviewed May. 1, 2011

"So tangy and flavorful. So much better than mayo drenched macaroni salad. I also garnished with pepitas."

Reviewed May. 16, 2010

"very good flavour! Too much salt, next time I woudln't add the salt."

Reviewed Nov. 8, 2009


Loading Image