You can make this one-two-three Mexican-inspired macaroni salad recipe mild or zesty. You can have it your way! It's always a hit and as easy as can be.
Ingredients
- 1 package dried elbow macaroni , 16 ounce
- 1.5 cups chunky salsa
- 1 cup mayonnaise
- 1 can sliced black olives , 6 ounce
- 0.5 cups finely chopped green bell pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ground black pepper to taste
Instructions
-
1
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.
-
2
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.
Nutrition Facts
Per serving
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