MEXICAN PASTA SALAD

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 8 ounces chunky pasta (such as rotini, wheels, medium macaroni, etc)
  • 1 (15 ounce) can whole kernel corn (or the equivalent in frozen corn)
  • 1/2 large red onion, chopped
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 large bell pepper, chopped (green, red, yellow - whatever color you have on hand)
  • 1 large tomato, chopped
  • 1-2 tablespoon olive oil
  • 1-2 tablespoon lemon juice (you can also use lime juice)
  • pepper, to taste
  • tastefully simple ranch fiesta dip mix, to taste or 1 spicy seasoning mix (such as Mrs Dash Extra Spicy) or garlic powder
  • cilantro, chopped,to taste
  • 1/2 cup shredded cheddar cheese (or to taste, I have also used shredded monterey jack and shredded mexican soft cheese.)

Directions

  • 1. Cook the pasta (al dente) During approximately the last 2 minutes of cooking time, add the corn.
  • 2. While the pasta/corn mixture is cooking, combine all other ingredients (except for the cheese) in a large bowl.
  • 3. Drain the pasta and corn.
  • 4. Rinse the pasta and corn in cold water until the mixture is cool or cold.
  • 5. Add the pasta/corn mixture to the other ingredients and mix.
  • 6. Before serving, sprinkle mixture with shredded cheese.
  • Chopped cooked chicken is an easy add to this!

Notes

Categories: Dinner  Mexican  Pasta  Pasta  Side Dish 
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