Show Subscription Form




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

Southwestern Macaroni Salad Recipe

Read Reviews (1)
4.33 1
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

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

Nutritional Facts

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.

Directions

  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

Nutritional Facts

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.

Reviews for Southwestern Macaroni Salad(1)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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 :
MY REVIEW
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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT