Ingredients
Method
- Cook the Elbow Macaroni: Begin by boiling salted water and cooking the elbow macaroni according to the package instructions until al dente, which usually takes about 7-9 minutes. Drain and set aside.
- Rinse the Pasta: Once cooked, rinse the macaroni under cold water until it’s no longer hot. This step stops the cooking process and helps keep your salad cool and refreshing.
- Combine the Ingredients: In a large mixing bowl, gently combine the cooked macaroni with mayonnaise, thawed mixed vegetables, chopped deli ham, minced pickled jalapeño, and if desired, a splash of pickled jalapeño juice. Stir until well mixed.
- Refrigerate the Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour before serving. This allows all the delightful flavors to meld beautifully, enhancing the taste.
Nutrition
Notes
- Chill for Flavor: Allow the Mexican macaroni salad to rest in the refrigerator for at least an hour—this cooling time lets flavors marry for a tastier experience.
- Drain Properly: If using canned mixed vegetables, always drain them thoroughly to prevent excess moisture, which can make your salad soggy.
- Pickle Preference: Adjust the amount of minced pickled jalapeño based on your heat preference; more jalapeños create a spicier dish, while less will tone it down.
- Mix and Match: Feel free to substitute the deli ham with cooked chicken or even chickpeas for a vegetarian twist, maintaining that delightful texture and flavor.
- Fresh Herbs Boost: Consider adding fresh herbs like cilantro or parsley right before serving for a fresh touch that enhances the overall flavor profile.
- Presentation Matters: When serving, not only keep it cold but also consider a colorful garnish to make your Mexican macaroni salad visually appealing!