If you're tired of the same ol' pasta salads, you HAVE to try this easy Mexican Pasta Salad! It has so much flavor thanks to a secret ingredient in the dressing, and is seriously easy to make. It's a great side dish or weeknight dinner idea when you don't feel like cooking.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Dinner
Cuisine: American, Tex-Mex
Diet: Vegetarian
Servings: 4Dinner servings, or 6-8 side dish servings
In a medium bowl, combine all the ingredients for the dressing and mix well (see notes about the jalapeño!). Let the flavors infuse into the dressing while you prepare the salad.
Prepare the macaroni according to package directions, drain, and set aside.
In a large bowl, combine all the ingredients for the pasta salad, including the cooked macaroni. Stir in the dressing. Mix well, and season with salt, pepper, and lime juice, if desired. Serve immediately or chill and enjoy within 3 days.
Notes
One full jalapeño makes a pretty spicy salad. You can start with ¼ or ½ jalapeño, then add more, if you are not sure about the heat level. Or use pickled jalapenos for a vinegary burst of flavor and less heat.
I used full-fat (regular) sour cream for the most flavor, but a low-fat or fat-free sour cream can be used, or sub some of the sour cream for plain fat-free Greek yogurt.
Other fun add ins:
Sliced, halved, or whole olives (make sure the pits are removed)
Shredded cheese, or queso fresco, or cotija cheese
Diced ham, or grilled chicken for protein
Diced bell pepper
Half of a finely minced yellow onion or a minced shallot instead of green onions
Minced garlic
Pickled jalapeños (this is also a little less spicy than fresh jalapeños!)