Mexican Macaroni Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, zesty pasta salad with a Mexican twist, loaded with ham, corn, peppers, and cheese in a tangy lime-mayo dressing. A substantial side dish for warm-weather meals and potlucks.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 pound elbow macaroni
- 1 cup diced ham
- 1 cup corn (fresh, canned, or frozen and thawed)
- 1 cup shredded carrots
- 1 cup finely diced bell pepper
- 1 cup cubed Monterey Jack cheese
- ½ cup finely diced celery
- ½ cup finely diced red onion
- ¼ cup chopped pickled jalapeno
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tablespoons juice from pickled jalapeños
- 1 tablespoon fresh lime juice
- 1 tablespoon yellow mustard
- salt and pepper to taste
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 591mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 200mg
- Calcium
- 89mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 591MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.