Mexican Macaroni Salad

Explore the vibrant flavors of Mexican cuisine with this delightful Mexican Macaroni Salad. This dish brings together creamy textures and zesty ingredients for a refreshing and flavorful salad. Whether you're preparing for a casual lunch or a festive gathering, this salad is sure to please.

Ingredients

🍝 2 cups elbow macaroni
🥕 1 cup carrots, diced
🌽 1 cup corn kernels
🧅 1/2 red onion, finely chopped (optional)
🌶️ 2 jalapeños, diced, with a splash of their juice
🍖 1 cup ham, cubed
🥄 1/2 cup sour cream
🥄 1/2 cup mayonnaise
🟨 1 tablespoon mustard
🌿 A pinch of fresh cilantro, chopped
🧂 Salt, to taste
🧄 Pepper garlic blend, to taste

Instructions

1- Cook the Macaroni:

• Bring a large pot of salted water to a boil.
• Add the elbow macaroni and cook until al dente, according to package instructions.
• Drain and rinse under cold water to stop the cooking process.
• Set aside.

2- Prepare Vegetables and Ham:

• While the pasta is cooking, prepare the vegetables and ham.
• Dice the carrots, jalapeños, and red onion finely.
• Cube the ham into small, bite-sized pieces.

3- Create the Dressing:

• In a large mixing bowl, combine the sour cream, mayonnaise, and mustard.
• Stir in a splash of jalapeño juice for an added kick.
• Mix until smooth and well combined.

4- Mix the Salad:

• Add the cooked and cooled macaroni into the bowl with the dressing.
• Stir in the diced carrots, corn, optional red onion, diced jalapeños, and cubed ham.
• Toss everything together until well coated with the dressing.

5- Season and Finish:

• Chop a small handful of fresh cilantro and sprinkle it over the salad.
• Season with a pinch of salt and a blend of pepper and garlic.
• Adjust the seasoning to your preference.

6- Chill and Serve:

• Cover the bowl with plastic wrap or transfer the salad to a covered container.
• Chill in the refrigerator for at least 1 hour before serving.
• This will allow the flavors to meld together beautifully.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Calories: Approximately 250 per serving
Proteins: 9g per serving
Fats: 16g per serving
Carbohydrates: 20g per serving
Equipment: Large pot, mixing bowl, cutting board, knife, colander

Cooking Tips:

• For added flavor, you can roast the corn and carrots before adding them to the salad.
• Adjust the amount of jalapeño juice based on your heat preference.

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Mexican Macaroni Salad