Description
A rich and flavorful macaroni salad made with elbow macaroni, mayonnaise, avocado, and zesty pickled jalapeños. This halal-friendly twist replaces pork with avocado for a vibrant, healthy, and crowd-pleasing dish perfect for any occasion.
Ingredients
2 cups elbow macaroni (gluten-free option available)
1/2 cup mayonnaise (vegan option available)
1 large avocado, pit removed and sliced
1/4 cup pickled jalapeños, chopped
1 tsp salt
1 tbsp lemon juice, freshly squeezed preferred
3 tbsp pickled jalapeños
2 tbsp diced red onion
2 tbsp pickled jalapeño juice
Instructions
Bring a pot of salted water to a boil (6 cups water + 1 tbsp salt)
Cook elbow macaroni for 7-8 minutes until al dente. Drain and rinse under cold water
Toss cooked pasta with 1 tbsp lemon juice to prevent sticking
In a medium bowl, mash avocado until smooth using a fork
Mix in mayonnaise, 1 tsp salt, and 2 tbsp chopped pickled jalapeños
Stir in 2 tbsp pickled jalapeño juice
Add 3 tbsp remaining pickled jalapeños and 2 tbsp diced red onion to cooked pasta
Pour the dressing over pasta and stir until evenly coated
Refrigerate for 1 hour before serving to meld flavors
Notes
Rinse cooked pasta thoroughly to remove excess starch, preventing clumping
Add 1/4 cup finely chopped sweet onion for extra layers of flavor
Use room-temperature mayonnaise for smooth mixing
For a gluten-free version, use chickpea pasta instead of elbow macaroni
Store leftovers in an airtight container in the refrigerator for up to 2 days
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Stirring and chilling
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 13g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 55mg