Mexican Pasta Salad

Happy Friday!
We got a lot of snow (well only 5 inches, but it is the most this winter).
I hope you have something fun planned for the weekend! My parents are on their way from Tennessee to spend the weekend with us and I am SO excited. Anytime my family visits is a special time for me since we don't get to see each other enough. It has been since Christmas! :(
Now moving on to this bright and beautiful pasta salad.
Mexican Pasta Salad
Do you think pasta salads are just for the warm weather?
Think again! Pasta salads are a great way to incorporate vegetables, beans and whole grain pasta in one delicious dish.
Mexican Pasta Salad
It makes a perfect lunch or side to dinner.  In the summer bring this to a picnic (just typing that makes me excited).
Mexican Pasta Salad
I also try to make them as much as possible to feed my toddler throughout the week. It is an easy finger food for the little ones.
Mexican Pasta Salad 3
Like this Greek Pasta Salad and Chicken Bistro Pasta Salad, Mexican Pasta Salad is kid tested and mother approved (ok, that was cheesy but I had to).
 
Mexican Pasta Salad

Prep time: 

Cook time: 

Total time: 

Serves: 6-8

A flavorful pasta salad bringing together the flavors of Mexico with fresh cilantro, black beans, tomato, peppers, corn and a light cilantro lime dressing.
Ingredients
  • ¾ of a box of a 1 lb. box of pasta (I use whole wheat)
  • 1 can black beans, drained and rinsed
  • ½ large green pepper, chopped
  • ½ large red pepper, chopped
  • ¼ cup of corn (fresh or frozen)
  • ½ cup cherry tomatoes, halved
  • ½ cup cilantro, chopped (a little extra for garnish)
  • ¼ cup olive oil
  • 2 Tbsp. lime juice
  • ⅛ teaspoon of garlic powder
  • ¼ teaspoon of Mexican oregano (or regular oregano if Mexican oregano is too spicy for you}
  • salt and pepper to taste
Instructions
  1. Cook pasta according to package. Once cooked run the pasta under cold water to stop the pasta from cooking further. Set aside.
  2. In a long mixing bowl combine black beans, green pepper, red pepper, corn and cherry tomatoes and mix well. Add pasta once cooled and continue to mix.
  3. In a small food processor combine the cilantro, olive oil, lime juice, garlic powder, Mexican oregano. Blend well until smooth. Add salt and pepper to taste.
  4. Drizzle this cilantro dressing over the pasta salad and mix well. Garnish with cilantro.
  5. Serve immediately or cover and refrigerate.
Notes
If you refrigerate the salad you might need to add a bit more dressing if it gets soaked up.

Have a fun weekend & stay warm.

Julia

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