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mexican avocado macaroni salad

(1 rating)
Recipe by
Karen Budd
Bend, OR

This recipe was originally Avocado Macaroni Salad made by my mother Lois Blackwood. My son Will created this recipe and is equally great!

(1 rating)
yield 10 serving(s)
prep time 25 Min
cook time 30 Min

Ingredients For mexican avocado macaroni salad

  • 1 pkg
    shell or bowtie pasta
  • 5 lg
  • 3 1/4 c
    sour cream
  • 1 Tbsp
    finely sweet onion
  • 1 Tbsp
    lemon juice, fresh
  • 1 slice
  • 1 tsp
  • 1/4 tsp
    white pepper
  • 1 bunch
    cilantro, fresh & chopped fine
  • 1 Tbsp
    lemon zest, grated

How To Make mexican avocado macaroni salad

  • 1
    Boil the salad macaroni using the package directions. When done then place in colander and rinse with cold water until all macaroni is cool.
  • 2
    Add all but one avocado and dice in large chunks, half of the tablespoon of lemon juice and all the rest of the ingredients. Stir till almost smooth but some chunks of avocado still remaining.Add all ingredients except the last avocado
  • 3
    Take last avocado and cut into slices. Go around the salad and place slices as a flower on top. Use the last bit of lemon juice & lemon zest to sprinkle on avocado slices. One thinly sliced lemon is used for the center of the flower. Cover and place in refrigerator for at least an hour before serving.
  • 4
    Tip: Next day is the best! Great anytime & with grilled foods.

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