PIONEER WOMAN MEXICAN PASTA SALAD RECIPES

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MEXICAN MACARONI SALAD - THE PIONEER WOMAN – RECIPES ...



Mexican Macaroni Salad - The Pioneer Woman – Recipes ... image

I’ve made this simple pasta salad for years and years, and have always loved the heck out of it.

Provided by Ree Drummond

Categories     main dish    salad

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 17

FOR THE SALAD:
1 lb. Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water
2 ears Fresh Corn, Husks And Silks Removed
1 can (15 Oz. Size) Black Beans (or Kidney Beans), Drained And Rinsed
1/2 c. Chopped Black Olives
6 whole Roma Tomatoes (or 2 Large Tomatoes), Chopped
3 whole Green Onions, Sliced Thin
1/2 whole Red Onions, Finely Diced
Chopped Cilantro (optional)
FOR THE DRESSING:
1 c. Jarred Salsa (spicy Is Best!)
1 c. Sour Cream
1/4 c. Mayonnaise
1 clove Garlic, Minced Or Pressed
1/2 tsp. Cumin
Salt And Pepper, to taste
2 Limes, Juiced (optional)

Steps:

  • Grill the corn on a grill pan, or just place it in a hot skillet to brown some of the kernels. Remove from pan, allow to cool slightly, then use a sharp knife to cut the kernels off the cob.Combine all the dressing ingredients in a bowl and stir until combined. Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it. Cover and allow salad to chill for 2 hours. Garnish with cilantro, lime wedge, and any other extra ingredients you have!

PIONEER WOMAN MEXICAN MACARONI SALAD RECIPE - FOOD.COM



Pioneer Woman Mexican Macaroni Salad Recipe - Food.com image

Found this recipe from Pioneer Woman and I had to try it. It tastes so wonderful ! Fresh and makes so much. I measured out the 12 servings and it came to about 8 ounces or 1 cup per serving. What a great party food this will be. Either served as a salad, or a pasta side, or main course.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 12 serving(s)

Number Of Ingredients 15

1 lb elbow macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water
2 ears fresh corn, Husks And Silks Removed
1/2 cup black olives, Chopped
1 (15 ounce) can black beans, drained and rinsed (or Kidney Beans )
6 roma tomatoes, Chopped (or 2 Large Tomatoes)
3 whole green onions, Sliced Thin
1/2 red onion, Finely Diced
chopped cilantro (optional)
1 cup salsa (spicy Is Best!)
1 cup sour cream
1/4 cup mayonnaise
1 garlic clove, Minced and Pressed
1/2 teaspoon cumin
salt and pepper, to taste
2 limes, Juiced (optional)

Steps:

  • Grill the corn on a grill pan, or just place it in a hot skillet to brown some of the kernels. Remove from pan, allow to cool slightly, then use a sharp knife to cut the kernels off the cob.
  • Combine all the dressing ingredients in a bowl and stir until combined.
  • Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl.
  • Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it.
  • Cover and allow salad to chill for 2 hours. Garnish with cilantro, lime wedge, and any other extra ingredients you have.

Nutrition Facts : Calories 245.8, FatContent 5.4, SaturatedFatContent 2.5, CholesterolContent 10, SodiumContent 193.2, CarbohydrateContent 41.5, FiberContent 4.9, SugarContent 4, ProteinContent 8.9

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