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Mexican Macaroni Salad

A vibrant, zesty take on a classic macaroni salad, perfect for potlucks and gatherings.

Ingredients

Scale
  • 2 cups elbow macaroni
  • 1 cup diced ham
  • 1 cup chopped vegetables (bell peppers, tomatoes, onions, etc.)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Instructions

  1. Boil the pasta by bringing a large pot of salted water to a boil, adding elbow macaroni, and cooking until al dente (about 7-9 minutes).
  2. Prepare the veggies by dicing bell peppers, tomatoes, and onions into bite-sized pieces.
  3. Mix up the dressing by combining mayonnaise, sour cream, and lime juice in a separate bowl and whisking until smooth.
  4. Combine everything by tossing the cooked, cooled pasta with diced ham and prepared veggies, then pouring the dressing over and gently folding together.
  5. Chill the salad in the fridge for at least 30 minutes before serving to allow flavors to meld.

Notes

For a lighter option, substitute mayonnaise with Greek yogurt. Feel free to customize the veggies based on your preference.

Nutrition

Keywords: Mexican salad, macaroni salad, potluck dish, pasta salad, summer recipe