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Mexican Macaroni Salad

Mexican Macaroni Salad

  • Author: Jonathan
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

A vibrant and creamy Mexican Macaroni Salad combining al dente small elbow macaroni with crunchy smoked turkey bacon, creamy plant-based cheese, crisp red bell peppers, fresh green onions, and cilantro, tossed in a tangy apple cider vinegar dressing with ground cumin and natural gelling agent for perfect texture. A colorful, refreshing, and easy-to-prepare summer side dish that pairs beautifully with grilled vegetables, tacos, or enjoyed on its own.

Ingredients

Scale

Pasta

  • 2 cups small elbow macaroni pasta

Protein and Crunch

  • 4 slices smoked turkey bacon

Vegetables and Herbs

  • 1/2 cup finely diced red bell peppers
  • 1/4 cup sliced green onions
  • 1/4 cup chopped fresh cilantro

Dressing

  • 1/2 cup vegetarian mayonnaise (natural)
  • 2 tablespoons apple cider vinegar (natural)
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1/2 teaspoon natural gelling agent

Cheese

  • 1/2 cup creamy plant-based cheese, shredded or cubed

Instructions

  1. Cook the Macaroni: Begin by boiling the elbow macaroni in salted water until tender but still firm to the bite (al dente). Drain well and rinse with cold water to stop the cooking process and cool the pasta quickly.
  2. Prepare the Bacon and Veggies: Cook the smoked turkey bacon in a pan over medium heat until crispy. Remove, let cool slightly, and then chop into bite-sized pieces. Meanwhile, finely dice the red bell peppers, slice the green onions, and chop the fresh cilantro.
  3. Make the Dressing: In a bowl, whisk together the vegetarian mayonnaise (natural), apple cider vinegar (natural), ground cumin, salt, pepper, and the natural gelling agent until smooth and slightly thickened.
  4. Combine Everything: In a large mixing bowl, gently toss the cooled macaroni with the bacon pieces, diced vegetables, chopped cilantro, creamy plant-based cheese, and the dressing. Mix until everything is evenly coated. Taste and adjust seasoning as needed.
  5. Chill and Serve: Cover the salad and refrigerate for at least one hour to allow the flavors to meld and the dressing to set. Serve cold, garnished with additional cilantro and green onion slices if desired.

Notes

  • Avoid overcooking the pasta to maintain a perfect bite and avoid mushiness.
  • Refrigerate the salad for at least one hour before serving to enhance flavor and texture.
  • Cut vegetables into similar sizes for consistent texture in every bite.
  • Toss the ingredients gently to keep macaroni intact and prevent crushing.
  • Adjust seasoning, including salt, pepper, or spices, according to your taste preferences.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: No-bake
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 10mg

Keywords: Mexican Macaroni Salad, creamy pasta salad, plant-based cheese salad, smoked turkey bacon salad, summer party salad, gluten free pasta salad

Find it online: https://familycookspot.com/mexican-macaroni-salad/