Mexican Avocado Macaroni Salad Recipe

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Mexican Avocado Macaroni Salad

Karen Budd


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

★★★★★ 1 vote
25 Min
30 Min


1 pkg
shell or bowtie pasta
5 large
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


1Boil the salad macaroni using the package directions. When done then place in colander and rinse with cold water until all macaroni is cool.
2Add 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
3Take 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.
4Tip: Next day is the best! Great anytime & with grilled foods.

About this Recipe

Course/Dish: Pasta, Pasta Salads, Salads
Dietary Needs: Vegetarian
Hashtag: #avocado