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Mexican Inspired No-Mayo Macaroni and Cheese Salad

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“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.”
READY IN:
30mins
SERVES:
4-8
YIELD:
4-8
UNITS:
US

Ingredients Nutrition

Directions

  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. Pasta -- Simply cook in good salted water according to package directions.
  3. Vegetables -- In a large bowl, add the chopped green and red pepper, onion and scallions.
  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. Serve -- ENJOY!

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