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    You are in: Home / Recipes / Mexican Inspired No-Mayo Macaroni and Cheese Salad Recipe
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    Mexican Inspired No-Mayo Macaroni and Cheese Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    SarasotaCook's Note:

    First this is a much healthier and lighter version of traditional mayo based macaroni salads. This is such a nice salad for summer BBQ's, pot-lucks, even just dinner with the family. It is not spicy, but has a slight Mexican flair. Sour cream, spices and chopped peppers make this a great salad. I actually have 2 versions of this. I have added some sliced black olives and used Monterey Jack cheese, but my favorite is no olives and a good sharp Cheddar. Serve this with some spicy grilled chicken, burgers, steaks, hot dogs, etc. It is just a nice side dish.

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    Ingredients:

    Serves: 4-8

    Yield:

    Units: US | Metric

    Dressing

    Directions:

    1. 1
      Dressing -- In a small bowl, add the salsa, sour cream, lime juice and zest, cilantro, cumin, pinch of salt and pepper. Mix well and refrigerate. NOTE: I start out with 1/2 cup salsa, and 6 tablespoons of sour cream. You can always add more once you dress the salad.
    2. 2
      Pasta -- Simply cook in good salted water according to package directions.
    3. 3
      Vegetables -- In a large bowl, add the chopped green and red pepper, onion and scallions.
    4. 4
      Toss -- Once the past is done, drain and this is one time where I actually rinse my pasta under cold water. Drain well. Add to the bowl with the vegetables and add the dressing and the cheese. Toss well. You can add a bit more sour cream and salsa if necessary. Taste for seasoning and add any more salt and pepper if needed. And remember - this is not a creamy mayo type of salad. This is a healthier light version so there is not as much dressing.
    5. 5
      Serve -- ENJOY!

    Ratings & Reviews:

    • on June 06, 2010

      55

      Inspired is right. This was a great meal, especially for a hot day. I got a great deal on them, so I used one each of green, red, yellow, and orange peppers. I also added sliced black olives, some halved grape tomatoes, and one chopped avocado. I did not use the onion but increased the scallions (raw regular onions tend to overstay their welcome with my taste buds). I used 4-5 oz cheese, cut into small cubes which seems to toss better than grated. I made the dressing almost exactly as written, using 1% fat sour cream (and chunky salsa), and it is just wonderful. I love lime. I let it sit in the fridge for about an hour. To serve, I put spinach leaves on plates, then my stirred together salad + dressing + pasta (used whole grain rotini), then chopped cooked chicken from a previous dinner, for a complete one-dish meal (not to mention a fiesta of color). It took a bit of time just doing the chopping by hand, but that wasn't such a big deal and it is well worth it (plus you get plenty for lunches). I will definitely make this again (looking forward to sharing this one with friends at the next potluck type occasion). Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 11, 2010

      55

      We had this dish for my graduation potluck and I liked it much better than traditional macaroni salad. Now I am wondering about making rice or potato salad in the same fashion?.....Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mexican Inspired No-Mayo Macaroni and Cheese Salad

    Serving Size: 1 (200 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 591.5
     
    Calories from Fat 158
    26%
    Total Fat 17.6 g
    27%
    Saturated Fat 10.1 g
    50%
    Cholesterol 45.1 mg
    15%
    Sodium 440.1 mg
    18%
    Total Carbohydrate 87.2 g
    29%
    Dietary Fiber 7.8 g
    31%
    Sugars 9.3 g
    37%
    Protein 24.0 g
    48%

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