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    Home » Weight Watcher Recipes

    Mexican Macaroni Salad

    Published: Aug 11, 2014 · Modified: Apr 19, 2023 by Jenna · This post may contain affiliate links · 12 Comments

    Jump to Recipe·Print Recipe
    Mexican Macaroni Salad Ree Drummond

    Pasta salads recipes are a must-have during the Summertime! Mexican Macaroni Salad from Ree Drummond is going to be your next favorite pasta salad. This salad is packed full of black beans, tomatoes, corn, salsa, and cumin.  Add in some chicken or shrimp to make it a full meal! 

    Please note, that I am not Ree Drummond, just a fan who really likes her recipes. 

    What Ingredients do I need? 

    Elbow Macaroni  - already cooked pasta 

    Corn - fresh or canned, drain if using canned corn 

    Black Beans - canned, rinsed and drained  

    Black Olives - I left them out of this recipe but use finely diced black olives 

    Green Onions  - can also use chives 

    Red Onions - finely diced 

    How to make Mexican Macaroni Salad 

    See and print the  full recipe below.

    For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool.

    Heat an indoor grill and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs.

    Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.

    For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.

    Serve chilled.

    Serving size: ½ to ¾ cup(not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil

    Serving size ½ cup 

    Other Recipes to Try 

    Baked Feta Pasta 

    Stuffed Italian Sausage

    Baked Oats with Peanut Butter 

    Air Fryer Crispy Fish Sandwiches 

    Lighter Fettuccine Alfredo Sauce 

    If you’ve tried these Mexican Macaroni Salad  recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest

    Mexican Macaroni Salad Ree Drummond
    Print

    Mexican Macaroni Salad


    ★★★★★

    4.8 from 4 reviews

    • Author: Jenna
    • Prep Time: 15min
    • Cook Time: 8min
    • Total Time: 23 min
    • Yield: 12 1x
    Print Recipe
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    Description

    Pasta salads recipes are a must-have during the Summertime! Mexican Macaroni Salad from Ree Drummond is going to be your next favorite pasta salad.


    Scale

    Ingredients

    • 1 pound elbow macaroni or small shells (doesn't matter you pick!)
    • Vegetable oil, for oiling grill
    • 2 ears corn
    • 1 can black beans, drained and rinsed
    • ½ cup finely chopped black olives
    • 6 Roma tomatoes, chopped
    • 3 green onions, thinly sliced
    • ½ red onion, finely diced
    • Dressing:
    • 1 cup jarred salsa
    • 1 cup sour cream
    • ¼ cup mayonnaise
    • ½ teaspoon cumin
    • Salt and freshly ground black

    Instructions

    1. For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool.
    2. Heat an indoor grill and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs.
    3. Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.
    4. For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.
    5. Serve chilled.
    6. Serving size: ½ to ¾ cup 

    Notes

    Points Plus: 7

    myWW points: Blue 5; Green 7;  Purple  5

    Used Light Mayo, and Light Sour Cream to figure out nutrition Add some chicken to make it a whole meal!

    • Category: Easy
    • Method: Stovetop
    • Cuisine: American

    Nutrition

    • Serving Size: ½ to ¾ cup
    • Calories: 268
    • Fat: 5.3g
    • Carbohydrates: 45.7g
    • Fiber: 5.9g
    • Protein: 10.3g

    Keywords: mexican macaroni salad

    Did you make this recipe?

    Tag @recipediariesww on Instagram

    More Weight Watcher Recipes

    • Baked Cream Cheese Spaghetti Casserole
    • Turkey, Corn, and Black Bean Chili
    • Freezer Breakfast Sandwiches (Sheet Pan Eggs)
    • Crock Pot Salsa Chicken (2 Ingredients)

    Reader Interactions

    Comments

    1. Angela Kuehl says

      July 25, 2022 at 12:44 pm

      I have just finished putting all of the elements together. After taste testing with my husband and oldest daughter, we decided it needed more cumin. Then i was still missing something acidic, so I added about a tablespoon and a half of cilantro lime sauce(as my husband was sneeking in a TBS or so of Tajin). Tastes good, but i have made it very early in the day so that it has time for the flavors to marry together and for it to get cold. Will be cooking some chicken breasts flavored with taco seasonings and salsa to go with it.

      ★★★★

    2. Susan says

      August 16, 2021 at 5:02 pm

      Delicious recipe! I will definitely add this to my regular favorites!

      ★★★★★

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    Hey, I'm Jenna! I'm a graphic designer, photographer, and home cook from From Fargo ND. My air fryer is my favorite kitchen appliance to cook with. I created this blog to share recipe tips and tricks with everyone, enjoy!

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