Mexican Macaroni Salad
Elbow macaroni salad with mixed vegetables, ham, and pickled jalapeno.
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.