Best Southwestern Macaroni Salad Recipes

SOUTHWESTERN MACARONI SALAD

Southwestern Macaroni Salad image

From Standish, Maine, Nancy Clancy writes, "This salad is like having salsa mixed with macaroni--it's yummy! It serves a lot, which makes it a great side for any gathering. I sometimes add a little cayenne pepper for those who like it hot.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

1 package (16 ounces) uncooked elbow macaroni
1 pound cherry tomatoes, quartered
1 cup frozen corn, thawed
1 medium green pepper, chopped
1 small red onion, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup lime juice
1/4 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon sugar
1 teaspoon salt
1 teaspoon garlic powder

Steps:

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, corn, green pepper, red onion and olives., In a jar with a tight-fitting lid, combine the lime juice, oil, vinegar and seasonings; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 163 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 205mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SOUTHWESTERN CHICKEN AND MACARONI SALAD

southwestern chicken and macaroni salad image

this is a delicious dish from better homes and gardens

Provided by Wallace Hale @katcat

Categories Pasta Salads

Number Of Ingredients 6

Ingredients

2 - poblanos, halved lengthwise
1 - 25-oz. package frozen fully cooked crispy chicken strips
8 ounce(s) large elbow macaroni
1/2 - 8-once package cream cheese softened
1 - 7-ounce. can salsa taquera
1 large avacado peeled, pitted thinly sliced and chopped

Steps:

preheat oven to 450 degrees f. line a baking sheet with heavyduty foil. place peppers on baking sheet, cut sides down. roast 20 to 25 min or until skin is blistered and charred. bring the foil up around peppers and edges together to enclose. let stand 15 min or until cool enough to handle. using a sharp knife, loosen the edges of the skins, gently pulloff skins and discard, chop peppers.
meanwhile, cook chicken and macaroni to package directions,. drain macaroni and rinse well under cold water; set aside. cut chicken into1/2 inch pieces
in a large bowl combine cream cheese and half the salsa. beat with a electric mixer on low speed until smooth, gradually beat in remaining salsa' add chopped peppers and macaroni; toss to combine. gently fold in avacado and chicken. chill for 2 hours and serve ummmmm

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