- 1 (16 ounce) package dry macaroni
- 1 1/2 cups chunky salsa
- 1 cup mayonnaise
- 1/2 cup finely chopped green bell pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ground black pepper to taste
- 1 (6 ounce) can sliced black olives, drained (optional)
- 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.
- 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.
04/11/2018
recipepes.com
One - Two - Three - Mexican Macaroni Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
