Best 2 Mexican Macaroni Salad Pioneer Woman Recipes

Calling all pasta and Mexican food lovers! Get ready to embark on a culinary journey that harmoniously blends the flavors of two worlds with this delectable Mexican macaroni salad, as featured on the Pioneer Woman. This tantalizing dish is a vibrant fusion of classic macaroni salad with a zesty Mexican twist, resulting in a fiesta of flavors that will delight your taste buds.

This Mexican macaroni salad extravaganza includes three sensational recipes: a classic macaroni salad recipe, a Mexican macaroni salad recipe with a creamy chipotle dressing, and a vegan Mexican macaroni salad recipe for those with plant-based preferences. Each recipe offers a unique take on this beloved dish, ensuring there's something to satisfy every palate.

The classic macaroni salad recipe provides a nostalgic foundation for this culinary adventure, featuring tender macaroni, crisp vegetables, and a tangy mayonnaise-based dressing. The Mexican macaroni salad recipe elevates the experience with a tantalizing creamy chipotle dressing, adding a smoky and slightly spicy kick that complements the salad's freshness. Last but not least, the vegan Mexican macaroni salad recipe caters to the growing number of vegans and those seeking a lighter alternative. With its creamy avocado-based dressing, this vegan version delivers a delightful balance of flavors without compromising on taste or texture.

Whether you're planning a summer barbecue, a potluck gathering, or simply looking for a flavorful side dish to elevate your weeknight dinner, these Mexican macaroni salad recipes are sure to steal the show. So, gather your ingredients, put on your apron, and let's dive into the deliciousness that awaits!

Let's cook with our recipes!

PIONEER WOMAN MEXICAN MACARONI SALAD

Pioneer Woman Mexican Macaroni Salad 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.

Provided by lesliecoy

Categories < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

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.

MEXICAN MACARONI SALAD {PIONEER WOMAN} RECIPE - (3.2/5)

MEXICAN MACARONI SALAD {pioneer woman} Recipe - (3.2/5) image

Provided by grinder

Number Of Ingredients 15

Ingredients

Salad:
1 lb. elbow macaroni
Oil, for oiling grill
2 ears corn
1 can black beans, drained, rinsed
1/2 cup finely chopped black olives
6 Roma tomatoes, chopped
3 green onions, thinly sliced
1/2 red onion, finely diced
Dressing:
1 cup jarred salsa
1 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon cumin
Salt and fresh ground black pepper

Steps:

FOR THE SALAD: Cook macaroni according to the package directions. Drain and set aside to cool. Heat an indoor grill and brush with oil. Cook ears of corn, turning, until browned and cooked through. Cut kernels off the cobs. Put corn in a big bowl with black beans, olives, tomatoes, green onions and red onions and toss to combine. FOR THE DRESSING: Whisk together salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over salad ingredients and fold together until everything is coated. Taste and adjust the seasoning. Serve chilled.

Tips:

To make the macaroni salad ahead of time, cook and cool the macaroni according to package directions. Then, store the macaroni in an airtight container in the refrigerator for up to 3 days. When ready to serve, combine the macaroni with the remaining ingredients and enjoy.
For a creamier macaroni salad, use mayonnaise instead of sour cream. You can also add a tablespoon of Dijon mustard for a tangy flavor.
To make a vegetarian macaroni salad, omit the cooked chicken. You can also add additional vegetables, such as diced cucumbers, bell peppers, or carrots.
For a gluten-free macaroni salad, use gluten-free macaroni noodles.
Serve macaroni salad as a side dish at your next potluck or picnic. It's also a great make-ahead meal for busy weeknights.

Conclusion:

Mexican macaroni salad is a delicious and versatile dish that can be enjoyed by people of all ages. It's easy to make and can be tailored to your own personal taste. Whether you like it creamy, tangy, or spicy, there's a Mexican macaroni salad recipe out there for you. So next time you're looking for a quick and easy side dish, give Mexican macaroni salad a try.