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Mexican Macaroni Salad

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
80 min
SERVINGS
10 servings
Lunch Dinner Mexican
Mexican Macaroni Salad
Ingredients
  • 1 (16 ounce) package dry macaroni
  • 1 1/2 cups chunky salsa
  • 1 cup mayonnaise
  • 1 (6 ounce) can sliced black olives, drained
  • 1/2 cup finely chopped green bell pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ground black pepper to taste
Instructions
1
Start by filling a substantial container with salted water and placing it on high heat, allowing it to reach its boiling point. Next, cook the elbow macaroni in the boiling water, stirring it periodically to ensure even cooking, until it reaches a tender yet still slightly resistant texture when bitten into, typically taking around 8 to 10 minutes.
2
Subsequently, rinse the cooked pasta under a cold, continuous flow of water; subsequently, drain off any excess moisture.
3
In the meantime, combine the salsa, mayonnaise, olives, bell pepper, garlic powder, salt, and black pepper in a large container; thoroughly mix these ingredients together until they are well combined.
4
Finally, stir the pasta into this mixture until it is completely and evenly coated with the sauce; cover the container and refrigerate the dish for at least 1 hour before serving.