One - Two - Three - Mexican Macaroni Salad
Ingredients
- 1 (16 ounce) package dried elbow macaroni
- 1 ½ cups chunky salsa
- 1 cup mayonnaise
- 1 (6 ounce) can sliced black olives, drained (Optional)
- ½ cup finely chopped green bell pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ground black pepper to taste
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Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Rinse under cold running water; drain.
- Combine salsa, mayonnaise, olives, bell pepper, garlic powder, salt, and black pepper in a large bowl; mix well. Stir in pasta until thoroughly coated. Cover and refrigerate before serving, at least 1 hour.
Source
Original recipe: View Original