One - Two - Three - Mexican Macaroni Salad recipe

10 servings

1 (16 ounce) package dry macaroni

1 1/2 cups chunky salsa

1 cup mayonnaise

1/2 cup finely chopped green bell pepper

1 teaspoon garlic powder

1 teaspoon salt

ground black pepper to taste

1 (6 ounce) can sliced black olives, drained (optional)

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold running water, and drain.

In a large bowl, combine the salsa, mayonnaise, green pepper, garlic powder, salt, black pepper, and olives; mix well.

Pour pasta into mixture, and stir to coat thoroughly.

Cover, and refrigerate at least one hour before serving.