Southwestern Macaroni Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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From Standish, Maine, Nancy Clancy writes, This salad is like having salsa mixed with macaroni-it's yummy! It serves a lot, which makes it a great side for any gathering. I sometimes add a little cayenne pepper for those who like it hot. 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:
1. 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.
2. 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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