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A bowl of Mexican Macaroni Salad with kidney beans, chopped celery, and dressing sits on a red and white plaid tablecloth, with a spoon in the bowl.
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Mexican Macaroni Salad

Mexican Macaroni Salad is a delicious pasta salad with chopped vegetables and a taco seasoning dressing that is sure to please at any potluck or large gathering.
Course Salad
Cuisine American
Prep Time 30 minutes
Refrigeration Time 2 hours
Total Time 2 hours 30 minutes
Servings 15 Cups
Author Heidi Bruaw

Ingredients

  • 4 Cups Macaroni
  • ⅔ Cup Balsamic Vinegar
  • 6 Green Onions chopped
  • 2 teaspoons Celery Salt
  • 1 teaspoon Pepper
  • 1 Can Kidney Beans 15 ounces, drained
  • 2 Cups Celery chopped
  • 1 Cup Green Pepper chopped
  • 1 Cup Black Olives sliced
  • ⅓ Cup Green Chilies chopped, seeded

Taco Dressing

  • ⅔ Cup Mayonnaise
  • 1 Tablespoon Taco Seasoning Mix
  • ¼ teaspoon Worcestershire
  • 1 teaspoon Garlic Juice
  • 4 Dashes Tabasco

Instructions

  • Cook macaroni as directed on package.
  • Drain the macaroni and rinse with cold water.
  • Stir together balsamic vinegar, green onions, celery salt, and pepper.
  • Pour mixture over macaroni and stir to combine.
  • Stir together the kidney beans, celery, green peppers, black olives, and green chilies.
  • Add to the macaroni mixtures and stir together.

Taco Dressing

  • Stir together mayonnaise, taco seasoning mix, worcestershire, garlic juice, and Tabasco.
  • Toss the macaroni mixture with the taco dressing until thoroughly combined.
  • Refrigerate for at least 2 hours before serving.

Notes

  • While macaroni is cooking, stir every minute or so to prevent pasta from sticking to the bottom of the pan.
  • Cut vegetables bite-sized or smaller.
  • Stir taco dressing into salad thoroughly to disperse flavor evenly.