Mexican Macaroni Salad
Mexican Macaroni Salad is a creamy, zesty side dish that combines tender pasta, deli ham, mixed vegetables, and a hint of spice from pickled jalapeños. Perfect for potlucks or weeknight dinners, this easy-to-make salad is packed with bold flavors inspired by Mexican cuisine. Its simplicity and versatility make it a crowd-pleaser for any occasion.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes (+1 hour chilling)
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 1 cup elbow macaroni: Cooked al dente for the perfect bite.
- ¼ cup mayonnaise: Adds creaminess; substitute with Greek yogurt for a lighter option.
- 1 cup mixed vegetables: Thawed if frozen, drained if canned; fresh veggies like bell peppers or corn also work well.
- ½ cup deli ham: Chopped into small cubes; about 3 slices.
- 1 pickled jalapeño: Minced for tangy heat.
- 1 tsp pickled jalapeño juice (optional): Enhances the zesty flavor.
Instructions
- Cook the Pasta: Boil elbow macaroni in salted water until al dente (about 8–10 minutes). Drain and rinse under cold water to stop cooking and prevent sticking. Let it cool completely.
- Prepare Ingredients: Chop deli ham into small cubes and mince the pickled jalapeño. If using fresh vegetables, dice them evenly for consistent texture.
- Mix the Dressing: In a large bowl, whisk mayonnaise with pickled jalapeño juice (if using) until smooth and creamy.
- Combine Everything: Add cooled macaroni, mixed vegetables, ham, and minced jalapeño to the bowl with dressing. Toss gently until all ingredients are evenly coated.
- Chill Before Serving: Cover the bowl and refrigerate for at least one hour to allow flavors to meld beautifully. Serve chilled for best taste!
Notes
Serving Suggestions:
- Garnish with chopped cilantro or lime wedges for extra freshness.
- Pair with grilled meats like carne asada or tacos for a complete meal.
Tips & Tricks:
- Pro Tip: Rinse pasta under cold water after cooking to prevent it from sticking and becoming mushy in the salad.
- Adjust spice level by reducing or omitting jalapeños for a milder version or adding fresh chili flakes for extra heat.
Storage & Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This salad is best served cold; if needed, remove from the fridge 15 minutes before serving to soften slightly.
Find it online: https://mexicanrecipe.info/mexican-macaroni-salad/