Creamy Mexican Macaroni Salad with Ham and Jalapenos Recipe

Ingredients

• 1 cup elbow macaroni
• 1/4 cup mayonnaise
• 1 cup mixed vegetables, thawed if frozen, drained if canned
• 1 pickled jalapeno, minced
• 1 tsp pickled jalapeno juice (optional)
• 1/2 cup deli ham, chopped (about 3 slices)

Instructions

1. 1

   Cook Macaroni: Boil a pot of salted water and cook the elbow macaroni according to package instructions until al dente, about 7-8 minutes. Drain and rinse with cool water to stop cooking, then set aside.

2. 2

   Prepare Ingredients: While the macaroni is cooking, thaw and drain the mixed vegetables if necessary. Chop the deli ham into small pieces and mince the pickled jalapeno.

3. 3

   Mix Salad: In a large bowl, combine the cooked and cooled elbow macaroni, mixed vegetables, chopped ham, and minced jalapeno. Add the mayonnaise and optional pickled jalapeno juice. Stir well to combine all ingredients evenly.

4. 4

   Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld and serve chilled. Adjust seasoning if needed before serving.