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Mexican Macaroni Salad

Elbow macaroni salad with mixed vegetables, ham, and pickled jalapeno.
Course: Side Dish
Cuisine: Mexican
Keyword: macaroni salad
Servings: 4 servings


  • 1 cup elbow macaroni
  • ¼ cup mayonnaise
  • 1 cup mixed vegetables thawed if frozen, drained if canned
  • ½ cup deli ham chopped; about 3 slices
  • 1 pickled jalapeno minced
  • 1 tsp pickled jalapeno juice optional


  • Cook macaroni according to package until al dente. Drain and rinse with cold water until pasta is no longer hot.
  • In a large bowl combine macaroni and the rest of the ingredients.
  • Refrigerate for at least an hour before serving.