Mexican Pasta Salad

Monday, February 21, 2011

Here is a twist on Pasta Salad:

1lb Pasta - I use Wacky Mac b/ it's so colorful.
1 can black beans, drained and rinsed
1 can White or Shoe Peg Corn
2 medium tomatoes, seeded and diced or 2 cans Petite Diced Tomatoes
8oz shredded Mexican-blend cheese
1 1/2 cups salsa - I use Walmart's Corn and Black Bean Salsa. It doesn't have any weird ingredients or preservatives AND it tastes awesome!
1/2 cup olive oil
3-4 tbsp lime juice, zest from the lime
1 tbsp cumin
1-2 tsp chili powder
2 garlic cloves, minced
freshly ground salt & pepper
1 avocado, diced

The night before serving (or atleast 6 hours):
1) start boiling water, and begin cooking Pasta according to directions minus 2 minutes of cook time. Drain.
2) Mix Black Beans, Corn, Tomatoes, Salsa, Cumin, Chili Powder, Garlic, Lime Zest and Lime Juice in a bowl.
3) Add Pasta, and mix.
4) Refrigerate overnight.

The next day:
1) Add Olive Oil to desired consistency.
2) Add Avocado.
3) Add Cheese.
4) Serve!

I love this Pasta Salad! I found a similar recipe last year online and changed it a little. It's so Yummy!!


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