Description
Mexican macaroni salad is a vibrant and flavorful dish that will elevate any gathering. This delightful twist on classic pasta salad features tender elbow macaroni combined with juicy diced chicken, crunchy vegetables, and a creamy dressing that ties everything together. Perfect for summer barbecues or as a comforting side during the colder months, this salad is both visually appealing and delicious. The blend of textures—from the crisp celery to the sweet corn—ensures each bite is satisfying. Serve it chilled for a refreshing treat that’s sure to impress family and friends alike!
Ingredients
Scale
- 3 Cups Elbow Macaroni (boiled in salted water)
- 2 Cups Deli Chicken (diced)
- 1/2 Cup Celery (chopped)
- 1 Large Carrot (shredded)
- 1 Cup Munster Cheese (diced)
- 1/4 Cup Red Onion (diced)
- 15 Oz Corn (drained)
- 2 Tbs Pickled Jalapeño
- 1/2 Cup Sour Cream
- 1 Cup Mayonnaise
- 2 Tbs Pickled Jalapeño Juice
- Salt and Pepper to taste
Instructions
- In a large mixing bowl, combine sour cream, mayonnaise, pickled jalapeño juice, salt, and pepper to create the dressing.
- Stir in the cooked elbow macaroni until evenly coated with the dressing.
- Add diced chicken, celery, shredded carrot, cubed Munster cheese, diced red onion, jalapeños, and corn to the bowl. Gently toss until fully combined.
- Chill in the refrigerator for at least one hour before serving to enhance flavors.
- Serve in a large bowl or individual cups garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg