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Mexican Macaroni Salad

Mexican Macaroni Salad
  • Prep 30 min
  • Total 1 hr 30 min
  • Ingredients 13
  • Servings 8
Spice and lime flavor this crowd-pleasing meatless salad.
Updated May 23, 2008
Make With
Make With
Old El Paso
Bake-Off® Contest 42, 2006
Bake-Off® Contest 42, 2006
Cheryl Amato
South Amboy, New Jersey

Ingredients

  • 6 cups uncooked rotini pasta (1 lb)
  • 1 to 2 tablespoons grated lime peel (from 2 medium limes)
  • 3 to 4 tablespoons lime juice (from 2 medium limes)
  • 1 cup ranch dressing
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • 1 large avocado, pitted, peeled and finely chopped
  • 1 pint (2 cups) cherry or grape tomatoes, cut in half
  • 1 cup shredded Cheddar cheese (4 oz)
  • 2 tablespoons finely chopped fresh cilantro
  • 2 medium green onions, sliced (including tops)
  • 1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
  • 1 can (6 oz) pitted large ripe olives, drained, cut in half
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained

Steps

  • 1
    Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
  • 2
    Meanwhile, grate peel from limes; place in small bowl. Squeeze juice from limes; add to peel in bowl. Stir in dressing and taco seasoning mix. Stir avocado into dressing mixture.
  • 3
    In large serving bowl, toss pasta with all remaining ingredients. Pour dressing mixture over salad; toss gently to mix. Cover; refrigerate at least 1 hour before serving to blend flavors.

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
250
Total Fat
27g
42%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
1210mg
50%
Potassium
560mg
16%
Total Carbohydrate
61g
20%
Dietary Fiber
8g
33%
Sugars
4g
Protein
17g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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