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Fiesta Macaroni Salad Recipe
A delicious macaroni salad you can enjoy with all your Taco Tuesday fixings!
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Main Course
Cuisine:
American, Mexican
Servings:
13
servings
Calories:
224
kcal
Ingredients
1
lb.
whole grain macaroni
(or other pasta)
1
lb.
frozen, organic corn
1 ½
cups
chopped red bell pepper
(chopped fine)
¾
cup
minced red onion
2
cups
shredded, cooked chicken
(optional, but tasty)
½
cup
grated, sharp white cheddar cheese
(hand grate at home)
1
tbsp.
ground cumin
1
tbsp.
chili powder
1
tbsp.
garlic powder
fresh cilantro
(optional for garnish)
US Customary
-
Metric
Instructions
Cook the pasta to package directions.
In the last 5-10 minutes of cooking, add the frozen corn to the boiling pasta and continue cooking until pasta is cooked to your liking.
Strain and return to pot or pour into a large mixing bowl. Stir in all other ingredients, using cilantro as garnish after serving.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data includes chicken.
Nutrition
Serving:
1
cup
|
Calories:
224
kcal
|
Carbohydrates:
37
g
|
Protein:
12
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
21
mg
|
Sodium:
112
mg
|
Potassium:
311
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1030
IU
|
Vitamin C:
24.7
mg
|
Calcium:
68
mg
|
Iron:
2.7
mg