pico de gallo macaroni salad
Bright, zesty, and bursting with Southwest flavor, this Pico de Gallo Macaroni Salad is a refreshing twist. Juicy tomatoes, crisp onions, and vibrant cilantro are tossed with tender pasta and a light dressing that brings everything together. It’s the perfect balance of creamy and fresh—ideal for summer cookouts, weeknight dinners. One bite, and you’ll wonder why you ever made macaroni salad any other way! I am adding cooked shrimp to my next batch!
prep time
15 Min
cook time
method
Stove Top
yield
10 serving(s)
Ingredients
- 1 cup fresh pico de gallo
- 2 cups elbow macaroni
- 1 1/2 cups mayonnaise, light
- 1/4 cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon granulated sugar
- 1 medium English cucumber
- salt and pepper
- cilantro, fresh
How To Make pico de gallo macaroni salad
-
Step 1Cook macaroni until just tender. Rinse. Drain and set aside.
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Step 2Dice the English cucumber into bite-sized pieces.
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Step 3In a bowl, combine the seasonings, mayonnaise, and sour cream until thoroughly mixed. Add a little milk to smooth it out if too thick. Add salt and pepper to taste.
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Step 4In a large container, add macaroni, the English cucumber, and Pico de Gallo, stir until well incorporated. Stir in the mayonnaise mixture until everything is coated. Cover and refrigerate. Garnish with fresh cilantro upon serving.
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