Mexican Inspired No-Mayo Macaroni And Cheese Salad

Name: Mexican Inspired No-Mayo Macaroni And Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces elbow macaroni; 2 medium green peppers, fine chopped; 2 medium red peppers, fine chopped; 1 medium onion, fine chopped; 1 cup scallion, chopped (1 cup after chopping); 5 -6 ounces sharp cheddar cheese (more or less to taste); Dressing; 1/2 - 2/3 cup salsa (not chunky, just a basic medium heat salsa, use mild if you don't want any heat); 6 -8 tablespoons sour cream, depending on how creamy you like the salad (I have used low fat, but don't use NO fat); 4 tablespoons fresh lime juice; 2 limes, zested; 2/3 cup fresh cilantro, fine chopped; 2 teaspoons ground cumin; salt; pepper

Servings: persons

12 ounces elbow macaroni
2 medium green peppers, fine chopped
2 medium red peppers, fine chopped
1 medium onion, fine chopped
1 cup scallion, chopped (1 cup after chopping)
5 -6 ounces sharp cheddar cheese (more or less to taste)
Dressing
1/2 - 2/3 cup salsa (not chunky, just a basic medium heat salsa, use mild if you don't want any heat)
6 -8 tablespoons sour cream, depending on how creamy you like the salad (I have used low fat, but don't use NO fat)
4 tablespoons fresh lime juice
2 limes, zested
2/3 cup fresh cilantro, fine chopped
2 teaspoons ground cumin
salt
pepper

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!

863

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 ounces elbow macaroni, 2 medium green peppers, fine chopped, 2 medium red peppers, fine chopped, 1 medium onion, fine chopped, and more.

Yes, Mexican Inspired No-Mayo Macaroni And Cheese Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!