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Mexican Pasta Salad by HDMac

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  • Mexican Pasta Salad by HDMac

    Mexican Pasta Salad

    8 ounces chunky pasta (such as rotini, wheels, medium macaroni, etc)
    1 (15 ounces) can whole kernel corn (or the equivalent in frozen corn)
    1/2 large red onions, chopped
    1 (15 ounces) 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. 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.


    You can also add cooked, diced or chopped chicken, fresh and frozen chopped broccoli.
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