Southwestern Macaroni Salad

Photo by Caitlin T.

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

16

servings

Ingredients

  • 1 package (16 ounces) uncooked elbow macaroni

  • 1 pound cherry tomatoes, quartered

  • 1 cup frozen corn, thawed

  • 1 medium green pepper, chopped

  • 1 small red onion, chopped

  • 1 can (2-1/4 ounces) sliced ripe olives, drained

  • 1/2 cup lime juice

  • 1/4 cup olive oil

  • 1 tablespoon red wine vinegar

  • 1 tablespoon chili powder

  • 1 tablespoon ground cumin

  • 1 teaspoon sugar

  • 1 teaspoon salt

  • 1 teaspoon garlic powder

Directions

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, corn, green pepper, red onion and olives. In a jar with a tight-fitting lid, combine the lime juice, oil, vinegar and seasonings; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled. Yield: 16 servings.

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