Mexican Macaroni Salad

Tis the season for potlucks, BBQs, and family parties, right?  And, of course you get the salad assignment.  I must admit, that’s my least favorite assignment.  I’m all about desserts and appetizers (because I get to eat them too), so my recipe collection in the salad department is lacking.  However, I threw one together, over the weekend, and it turned out great!  It’s filled with crowd-friendly ingredients, it’s colorful, and quite tasty…a great salad to bring to any gathering.

Mexican Macaroni Salad…

Let’s see, here’s what you need:

1 lb. uncooked rotini pasta
2 TBS. grated lime peel
4 TBS lime juice
1 cup ranch dressing
1 package taco seasoning mix
1 large avocado, chopped
2 cups cherry tomatoes, chopped
1 cup shredded Cheddar cheese
3 TBS chopped cilantro
1 can red kidney beans, drained
1 3.8 oz. can of sliced olives
1 4.5 oz. can green chiles, chopped

Cook the pasta, according to the directions.  Rinse with cold water, drain.

Grate the limes and place the peel in a bowl.  Squeeze the juice from the limes and add to the bowl with the ranch dressing, taco seasoning, and chopped avocado.  Stir.

In a large bowl, toss the pasta with the remaining ingredients: cheese, olives, beans, cilantro, tomatoes, and chiles.  Right before serving, pour the dressing on top and mix well.

* Dressing on pasta usually absorbs in a few hours and loses a lot of flavor.  As mentioned above, I recommend holding off on the dressing until you are ready to serve it within an hour or so.

That’s it!  If you want to make it more dinner-ish, add some chicken. :)



Mexican Macaroni Salad

1 lb. uncooked rotini pasta
2 TBS. grated lime peel
4 TBS lime juice
1 cup ranch dressing
1 package taco seasoning mix
1 large avocado, chopped
2 cups cherry tomatoes, chopped
1 cup shredded Cheddar cheese
3 TBS chopped cilantro
1 can red kidney beans, drained
1 3.8 oz. can of sliced olives
1 4.5 oz. can green chiles, chopped

Directions:   Cook the pasta, according to the directions.  Rinse with cold water, drain.  Grate the limes and place the peel in a bowl.  Squeeze the juice from the limes and add to the bowl with the ranch dressing, taco seasoning, and chopped avocado.  Stir.
In a large bowl, toss the pasta with the remaining ingredients: cheese, olives, beans, cilantro, tomatoes, and chiles.  Right before serving, pour the dressing on top and mix well.

* Dressing on pasta usually absorbs in a few hours and loses a lot of flavor.  As mentioned above, I recommend holding off on the dressing until you are ready to serve it within an hour or sooner.

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Mariel

Mariel

Owner & Author at Or so she says...
Mariel (mahr-eeee-elle) is a mother to six, wife to one. Loves homeschooling, golfing, cupcakes, traveling, cuddling, non-fiction books, gardening, James Taylor, family time, and a sexy wedge. This is her blog. Enjoy!
Mariel

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Mariel

Comments

  1. Candace says:
    April 26, 2012 at 1:53 pm

    Perfect timing!  I have a family party this weekend.  Thanks!

    Reply
  2. Hannah R says:
    April 26, 2012 at 4:44 pm

    Looks delish!

    Reply
  3. jacksshack says:
    April 30, 2012 at 3:30 am

    I LOVE getting the salad assignment!!  I’ll be using this one-thanks!

    Reply
  4. Amanda says:
    May 18, 2012 at 12:35 am

    I made this last week, easy and delicious – thanks!

    Reply

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