New this month
One - Two - Three - Mexican Macaroni Salad

One - Two - Three - Mexican Macaroni Salad


"Ole! Make it mild or make it zesty, you can have it your way. Always a hit and easy as can be."
Added to shopping list. Go to shopping list.


1 h 20 m servings 368 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 741 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold running water, and drain.
  2. In a large bowl, combine the salsa, mayonnaise, green pepper, garlic powder, salt, black pepper, and olives; mix well. Pour pasta into mixture, and stir to coat thoroughly. Cover, and refrigerate at least one hour before serving.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 68
  1. 84 Ratings

Most helpful positive review

This had to be one of the easiest salads I ever made. And it tasted good too. I used medium shells instead of macaroni because I had it in my closet. Also, used Fat Free Mayo (and I always li...

Most helpful critical review

This salad is definitely missing something. Next time I make it I will add additional spices. You could also be creative and add a lot of different veggies, like green pepper, black olives, et...

Most helpful
Most positive
Least positive

This had to be one of the easiest salads I ever made. And it tasted good too. I used medium shells instead of macaroni because I had it in my closet. Also, used Fat Free Mayo (and I always li...

I was worried about this one before I tried it -- it seemed pretty odd. I followed exact recipe directions, including the black olives, which really added a lot to the flavour, and hot salsa (He...

I made this for a party of about 40 people. I doubled the recipe and added a few extras, i.e. the black beans, corn, chopped celery, etc. This was way more than enough for our group. I don't ...

Greetings all! :-) Thank you for trying my recipe and for your reviews. I love to read how others have taken one of my recipe and added to it, to make the recipe their own. The addition of corn,...

This salad needs to chill for at least a few hours before serving. It isn't very good otherwise. The dressing is a very odd shade of pink and I was nervous to even taste it. I didn't like it whe...

This recipe was a big hit at my neighborhood potluck! I did have one problem though- I had only 1/2 cup of mayo, so I used 1/2 Kraft Miracle Whip with the mayo. It created a great sweet contra...

This is a keeper!!! I made the salad just a little while ago to go with the tamales we're having for supper. It was delicious even before the flavors had a chance to meld. I used tri-color spira...

It was wonderful! I added a can of red kidney beans and some frozen corn and used Old El Paso medium salsa.

This was so good - I put the corn and black beans in it also - AND I put cilantro. I got lots and lots of compliments.

Other stories that may interest you