Cook pasta. Chop tomatoes, pepper, onion. Mix the
yogurt and salsa together. If using frozen corn,
thaw beforehand.
Place the chopped ingredients into a large mixing
bowl. Add the pasta and mix together. Add the
dressing and cilantro and refrigerate.
NOTE; My husband did not like the fresh cilantro in
the salad, so I only added a sprinkle of the dried
cilantro. Maybe I didn't have it diced small enough.
Or try adding less.
I would recommend making this a day ahead. Only put
half of the dressing on right away, and the rest on
when serving. I made this for a large group and it
went over very well.
Originally Submitted
11/20/2023
0 Out of 5 from
0 reviews
You can add this Salad - Mexican Macaroni Salad recipe to your own private DesktopCookbook.
