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Salad - Mexican Macaroni Salad Recipe


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     Salad - Mexican Macaroni Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   25 min.

One Cup elbow or shell pasta
3/4 Cup cooked corn
1/4 Cup chopped onion
2 Tbl. chopped cilantro - See Note
1/2 Cup diced fresh tomatoes
1 Tbl. minced jalapeno pepper
1/2 Cup sliced black olives
1/4 Cup Greek yogurt, plain
1/8 Cup salsa
cubed cheese, optional

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.

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