Taste of Home
Southwestern Macaroni Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 16 servings.
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.
Ingredients
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1 package (16 ounces) uncooked elbow macaroni
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1 pound cherry tomatoes, quartered
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1 cup frozen corn, thawed
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1 medium green pepper, chopped
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1 small red onion, chopped
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1 can (2-1/4 ounces) sliced ripe olives, drained
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1/2 cup lime juice
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1/4 cup olive oil
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1 tablespoon red wine vinegar
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1 tablespoon chili powder
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1 tablespoon ground cumin
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1 teaspoon sugar
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1 teaspoon salt
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1 teaspoon garlic powder
Directions
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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.
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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.
Nutrition Facts
3/4 cup: 163 calories, 5g fat (1g saturated fat), 0 cholesterol, 205mg sodium, 27g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
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