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Southwestern Macaroni Salad

 Southwestern Macaroni Salad
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.
16 ServingsPrep: 20 min. + chilling

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.

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Southwestern Macaroni Salad (continued)

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.