Pasta salads recipes are a must-have during the Summertime! Mexican Macaroni Salad from Ree Drummond is going to be your next favorite pasta salad. This salad is packed full of black beans, tomatoes, corn, salsa, and cumin. Add in some chicken or shrimp to make it a full meal! Please note, that I am not Ree Drummond, just a fan who really likes her recipes. What Ingredients do I need? Elbow Macaroni - already cooked pasta Corn - fresh or canned, drain if using canned corn Black Beans - canned, rinsed and drained Black Olives - I left them out of this recipe but use finely diced black olives Green Onions - can also use chives Red Onions - finely diced
How to make Mexican Macaroni Salad
See and print the full recipe below. For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool. Heat an indoor grill and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs. Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine. For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning. Serve chilled. Serving size: ½ to ¾ cup(not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil Serving size ½ cup
Other Recipes to Try
Baked Feta Pasta Stuffed Italian Sausage Baked Oats with Peanut Butter Air Fryer Crispy Fish Sandwiches Lighter Fettuccine Alfredo Sauce If you’ve tried these Mexican Macaroni Salad recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest 4.8 from 4 reviews myWW points: Blue 5; Green 7; Purple 5 Used Light Mayo, and Light Sour Cream to figure out nutrition Add some chicken to make it a whole meal!
