Best 4 One Two Three Mexican Macaroni Salad Recipes

**Dive into the vibrant flavors of Mexican macaroni salad, a delightful fusion of classic macaroni salad and Mexican-inspired ingredients. This versatile dish, also known as Ensalada de Coditos, is a staple at potlucks and gatherings, offering a fiesta of textures and tastes. With three variations to choose from, this recipe caters to diverse preferences. The classic Mexican macaroni salad combines macaroni, colorful vegetables, and a tangy dressing made with mayonnaise, sour cream, and spices. For a spicy kick, the spicy Mexican macaroni salad adds chipotle peppers and chili powder to the dressing, creating a dish that packs a flavorful punch. If you prefer a vegan option, the vegan Mexican macaroni salad swaps out mayonnaise and sour cream for plant-based alternatives, ensuring that everyone can enjoy this delicious creation.**

Here are our top 4 tried and tested recipes!

1-2-3 MEXICAN MACARONI SALAD

1-2-3 Mexican Macaroni Salad image

A good change from your usual macaroni salad.

Provided by Laura Harrison @froggyluvr

Categories Pasta Salads

Number Of Ingredients 8

Ingredients

16 ounce(s) dry macaroni
1 cup(s) + 3 tbsp chunky salsa
3/4 cup(s) + 2 tsp mayo
1/3 cup(s) + 1 tbsp finely chopped green pepper
3/4 teaspoon(s) garlic powder
3/4 teaspoon(s) salt
- pepper to taste
- black olive (optional)

Steps:

Cook pasts (8-10 min). Rinse under cool water & drain. Combine remaining ingredients in bowl. Add pasta. Stir to coat. Cover. Refrigerate at least 1 hour.

MEXICAN MACARONI SALAD

Mexican Macaroni Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 1h

Yield 12 servings

Number Of Ingredients 14

Ingredients

1 pound elbow macaroni
Vegetable oil, for oiling grill
2 ears corn
1 can black beans, drained and rinsed
1/2 cup finely chopped black olives
6 Roma tomatoes, chopped
3 green onions, thinly sliced
1/2 red onion, finely diced
1 cup jarred salsa
1 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon cumin
Salt and freshly ground black pepper
Salt and freshly ground black pepper

Steps:

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

MEXICAN MACARONI SALAD

Mexican Macaroni Salad image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
3 clove garlic, minced
Sea salt, to taste
Freshly ground black pepper, to taste
1/2 pound penne pasta, dry
1 cup Panela cheese, julienned
1 small red onion, chopped
3 pickling cucumbers, peeled and chopped
2 Italian Roma tomatoes, seeded and chopped
1/3 cup capers, drained of their liquid
1/2 bunch oregano, leaves chopped
2 Serrano chiles, stemmed, seeded and minced

Steps:

To cook the pasta, bring a large pot of water to a boil with salt and a little oil. Cook about 8 to 10 minutes or to al dente, drain well and spread on a sheet pan to cool. When almost dry lightly coat with olive oil. Then cover well till ready to toss salad.
To make the dressing, place the oil, vinegar, garlic, salt and pepper in a jar. Cover and shake to mix well.
Toss the pasta, Panela cheese, onion, cucumbers, tomatoes, capers, and oregano with the dressing until well coated. Chill.

ONE - TWO - THREE - MEXICAN MACARONI SALAD

One - Two - Three - Mexican Macaroni Salad image

Ole! Make it mild or make it zesty, you can have it your way. Always a hit and easy as can be.

Provided by JOSLYN H.

Categories Vegetarian Pasta Salad

Time 1h20m

Yield 10

Number Of Ingredients 8

Ingredients

1 (16 ounce) package dry macaroni
1 ½ cups chunky salsa
1 cup mayonnaise
½ cup finely chopped green bell pepper
1 teaspoon garlic powder
1 teaspoon salt
ground black pepper to taste
1 (6 ounce) can sliced black olives, drained

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold running water, and drain.
In a large bowl, combine the salsa, mayonnaise, green pepper, garlic powder, salt, black pepper, and olives; mix well. Pour pasta into mixture, and stir to coat thoroughly. Cover, and refrigerate at least one hour before serving.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 39.3 g, Cholesterol 8.4 mg, Fat 20.4 g, Fiber 3.4 g, Protein 7.6 g, SaturatedFat 3.1 g, Sodium 740.6 mg, Sugar 2.3 g

Tips:

Use high-quality ingredients for the best results. Fresh vegetables, flavorful cheese, and a tangy dressing will make all the difference.
Don't overcook the macaroni. It should be al dente, with a slight bite to it.
Chill the salad for at least 30 minutes before serving. This will allow the flavors to meld and the salad to firm up.
Garnish the salad with fresh herbs, such as cilantro or parsley, before serving for an extra pop of flavor.
To make a vegetarian version of the salad, omit the chorizo or ground beef.
To make a spicier salad, add a pinch of cayenne pepper or chili powder to the dressing.

Conclusion:

This One-Two-Three Mexican Macaroni Salad is a delicious and easy-to-make dish that is perfect for potlucks, picnics, and other gatherings. It is also a great way to use up leftover macaroni. With its combination of sweet, savory, and tangy flavors, this salad is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy side dish, give this recipe a try. You won't be disappointed!