Creamy Mexican Macaroni Salad with Ham and Jalapenos Recipe
A creamy and tangy Mexican Macaroni Salad featuring elbow macaroni, mixed vegetables, deli ham, and a spicy kick from pickled jalapenos. This easy-to-make salad combines classic ingredients into a versatile side dish perfect for picnics, barbecues, or as a flavorful accompaniment to your favorite Mexican meals.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Pasta
- 1 cup elbow macaroni
Dressing and Vegetables
- ¼ cup mayonnaise
- 1 cup mixed vegetables, thawed if frozen, drained if canned
- 1 pickled jalapeno, minced
- 1 tsp pickled jalapeno juice (optional)
Protein
- ½ cup deli ham, chopped (about 3 slices)
Instructions
- Cook Macaroni: Boil a pot of salted water and cook the elbow macaroni according to package instructions until al dente, about 7-8 minutes. Drain and rinse with cool water to stop cooking, then set aside.
- Prepare Ingredients: While the macaroni is cooking, thaw and drain the mixed vegetables if necessary. Chop the deli ham into small pieces and mince the pickled jalapeno.
- Mix Salad: In a large bowl, combine the cooked and cooled elbow macaroni, mixed vegetables, chopped ham, and minced jalapeno. Add the mayonnaise and optional pickled jalapeno juice. Stir well to combine all ingredients evenly.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld and serve chilled. Adjust seasoning if needed before serving.
Notes
- For a spicier salad, add more minced jalapeno or jalapeno juice.
- You can substitute deli ham with cooked chicken or turkey for a variation.
- The salad can be prepared a day ahead and stored in the refrigerator for enhanced flavor.
- Drain vegetables thoroughly to prevent the salad from becoming watery.
Keywords: Mexican macaroni salad, elbow macaroni salad, creamy pasta salad, pickled jalapeno salad, ham pasta salad