Best 2 Pioneer Woman Mexican Macaroni Salad Recipes

Tantalize your taste buds with a culinary adventure inspired by the vibrant flavors of Mexico. This delectable dish, known as Mexican macaroni salad, seamlessly blends the classic American staple with a fiesta of Mexican spices and ingredients. It's a symphony of textures and flavors, featuring tender macaroni, crisp vegetables, a zesty dressing, and a delightful blend of seasonings.

This article presents a collection of recipes that capture the essence of Mexican macaroni salad, each offering unique variations on this beloved dish. From a classic version bursting with the flavors of cumin, chili powder, and cilantro to a vegetarian delight showcasing grilled corn and black beans, these recipes cater to diverse palates and dietary preferences.

Indulge in a taste of the Southwest with the Pioneer Woman's Mexican macaroni salad, where a creamy dressing, infused with salsa, sour cream, and a hint of lime, elevates the macaroni to a new level of deliciousness. Or, embark on a culinary journey across the border with Pati Jinich's Mexican macaroni salad, where the tangy flavors of chipotle peppers and cotija cheese create a memorable taste experience.

For those seeking a lighter option, the Simply Recipes take on Mexican macaroni salad utilizes a yogurt-based dressing, offering a refreshing twist on this classic dish. And if you're looking for a plant-based alternative, the Vegan Mexican macaroni salad from Nora Cooks features a creamy avocado dressing and an array of colorful vegetables, providing a satisfying and nutritious meal.

With step-by-step instructions and a treasure trove of culinary tips, these recipes will guide you in crafting a dish that will impress your family and friends. So, prepare to embark on a culinary adventure and let the vibrant flavors of Mexican macaroni salad tantalize your senses.

Here are our top 2 tried and tested 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:

For the best flavor, use freshly cooked macaroni.
Use a variety of vegetables in your salad. Some good choices include corn, bell peppers, onions, and black beans.
Don't overcook the macaroni. It should be al dente, or slightly firm to the bite.
Use a light hand with the dressing. You can always add more later, but it's hard to take it out.
Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.

Conclusion:

Pioneer Woman's Mexican macaroni salad is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this recipe a try.