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Mexican pasta salad


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  • Author: Clara Hastings
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

A vibrant and flavorful Mexican pasta salad filled with fresh ingredients and dressed with a zesty vinaigrette, perfect for gatherings or a light meal.


Ingredients

Scale
  • 12 oz rotini pasta
  • 15 oz can black beans, rinsed and drained
  • 8 oz Jack cheese, cubed
  • ½ c cilantro, packed loose and chopped
  • 2 corn on the cob
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • ½ red onion, diced
  • 3 green onions, sliced
  • ¼ c cotija cheese
  • 2 avocados, cubed
  • VINAIGRETTE:
  • 2 limes, juiced
  • 2 oz sunflower oil
  • Pinch of salt
  • Pinch of pepper

Instructions

  1. Cook the pasta per package instruction until al dente or your desired level. Drain and let cool.
  2. Shuck the corn on the cob and boil it for 2-3 minutes. Once cooled, carefully cut off the corn kernels.
  3. Use a mason jar to shake up the vinaigrette. Add in the lime juice, oil, salt and pepper and shake it up until it looks homogenous.
  4. In a very large bowl combine the pasta, black beans, jack cheese, cilantro, corn, bell peppers, red onion, green onion, cotija cheese and avocados.
  5. Toss everything together with the vinaigrette. Serve.

Notes

  • This salad can be made a day in advance, but add the avocados just before serving to prevent browning.
  • Customize with your favorite veggies or proteins.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Boiling, Mixing
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 3g
  • Sodium: 420mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 6g
  • Protein: 12g
  • Cholesterol: 25mg