Mexican Macaroni Salad
A delightful twist on traditional pasta salads, combining hearty macaroni with vibrant Mexican flavors that are perfect for summer gatherings.
Ingredients
Main Ingredients
- 2 cups elbow macaroni Cooked until al dente
- 1 cup diced ham Adds protein and savory flavor
- 1 cup bell peppers Mixed green, yellow, and red for color and crunch
- 1/2 cup finely chopped red onion Provides sharp flavor
- 1 cup peas Thawed, for sweetness and color
Dressing
- 1/2 cup mayonnaise Creamy base
- 1/2 cup sour cream For tanginess and richness
- 2 tablespoons lime juice Adds brightness
- 1/2 teaspoon salt Essential flavor enhancer
- 1/4 teaspoon freshly ground black pepper For added warmth
Instructions
Preparation
- Cook the elbow macaroni in salted boiling water until al dente, about 7 to 8 minutes. Drain and rinse under cold water.
- In a large mixing bowl, combine the cooled macaroni, diced ham, chopped bell peppers, finely chopped red onion, and thawed peas.
Dressing
- In a separate bowl, mix the mayonnaise, sour cream, lime juice, salt, and black pepper until smooth.
- Taste the dressing and adjust seasoning if needed.
Combine
- Pour the dressing over the macaroni and vegetable mixture, and gently toss to coat everything evenly.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
You can customize the ingredients based on your preference. Consider adding grilled chicken or shrimp for a different protein. For a lighter version, substitute Greek yogurt for the mayonnaise and sour cream.