Mexican Macaroni Salad with Chickpeas and Creamy Pickled Jalapeño Dressing
A creamy, flavorful Mexican-style macaroni salad with chickpeas, crunchy vegetables, and a tangy pickled jalapeño dressing. Perfect for BBQs, potlucks, and family gatherings.
4 servings
Calories: 255kcal
Ingredients
- ½ lb elbow pasta coditos
- 3 heaping tbsp mayonnaise regular or vegan
- 3 tbsp Mexican pickled jalapeños chopped
- 1 tbsp pickled jalapeño juice
- ¼ onion finely diced
- 2 celery sticks finely diced
- 2 carrots finely diced
- 1 15 oz can chickpeas, drained and rinsed
- ¾ cup frozen peas
- 1 –2 tsp kosher salt to taste
Instructions
- Cook the pasta – Bring a large pot of salted water to a boil. Cook elbow pasta according to package directions until al dente. Drain well.
- Make the dressing – In a blender or food processor, combine mayonnaise, chopped jalapeños, jalapeño juice, and salt. Blend until smooth.
- Mix the vegetables – In a large mixing bowl, add onion, celery, carrots, and chickpeas.
- Add pasta and peas – Place frozen peas in the bowl and pour the hot pasta over them to thaw.
- Combine – Add the dressing to the bowl and mix gently until everything is well coated.
- Chill and serve – Refrigerate for at least 30 minutes before serving for best flavor.
Notes
- For extra spice, add more jalapeños.
- Store in an airtight container in the fridge for up to 3 days. Not freezer-friendly.
Nutrition
Serving: 1serving | Calories: 255kcal | Carbohydrates: 50g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 157mg | Potassium: 321mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5440IU | Vitamin C: 14mg | Calcium: 33mg | Iron: 1mg