MEXICAN PASTA SALAD #fiesta #vegetarian

MEXICAN PASTA SALAD #fiesta #vegetarian

Party Pasta Salad is a Mexican pasta plate of mixed greens stacked with corn, dark beans, tomatoes, jalapeño, cilantro, and a new lime vinaigrette for a fiery, delightful, summer side dish!

So who else is checking during the time until summer excursion??? We've hit that point in May where this current mom's head is going to detonate. Luckily, I found a workable pace little break yesterday. My hubby and children put forth a valiant effort to ruin me for Mother's Day! Also, I just so happened to bring this Mexican pasta serving of mixed greens — or Fiesta Pasta Salad, maybe — to a family assembling on Saturday when we observed Mother's Day with my relative… between ball games, obviously. We were keeping lunch straightforward and kid-accommodating with sandwiches and dessert cake. So I chose to contribute a dish that was new and summery and could be delighted in by children and grown-ups the same. Furthermore, it was such a hit, that I simply needed to share it here today!

Truly, to be sure… I'm glad to state that Fiesta Pasta Salad was only the thing to balance our dinner. My dad in-law remarked more than once that he trusted I had recorded the formula. What's more, I disclosed to him that I basically had the formula remembered, since this Mexican pasta plate of mixed greens is essentially a turn on the Corn, Black Bean, and Tomato Salad that I've been making for a considerable length of time! I just changed the dressing proportion and included corkscrew pasta. Also, the outcome was yummy to such an extent that I don't know why I never thought to transform that formula into a pasta plate of mixed greens previously.

Also Try Our Recipe : VEGAN SOUR CREAM

MEXICAN PASTA SALAD #fiesta #vegetarian

For the dressing:

  • 1/2 cup extra-virgin olive oil, or canola oil
  • 2/3 cup freshly squeezed lime juice
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic, finely minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

For the pasta salad:

  • 8 ounces corkscrew pasta, cooked in salted water according to package directions & drained
  • 2 (15-ounce) cans black beans, drained & rinsed
  • 16 ounces frozen corn
  • 16 ounces cherry or grape tomatoes, quartered (OR about 2 extra-large tomatoes, seeded & chopped)
  • 2 fresh jalapeños, seeded, all membranes removed, & finely diced, optional
  • 1/2 cup fresh cilantro leaves, chopped, plus additional for garnish


  1. Make the dressing by whisking all of the ingredients together in a medium bowl until thoroughly incorporated, or shaking them in a jar with a tight-fitting lid. Set aside.
  2. Place the cooked pasta and the rinsed black beans in a very large bowl. Thaw the corn by placing it in a colander and running it under warm water; drain well and add to bowl. Add the tomatoes, jalapeños, and cilantro to the bowl, and pour about two-thirds of the dressing over top. Gently mix all of the ingredients with a large spoon until well combined. Refrigerate for several hours to allow the flavors to blend. Just before serving, stir in the remainder of the dressing and garnish with additional cilantro, if desired.

For more detail :

Read More Our Recipe : Mongolian Beef Ramen Noodles

Post a Comment