Mexicanfiestapastasaladanddressing Recipes

MEXICAN PASTA SALAD

Steps:

• PASTA: Prepare the pasta according to package directions. (Don't cook all the pasta; only use 3 cups!) Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water), or the whole salad will taste under-seasoned. If using frozen corn, add it in with the pasta for the last minute of boiling. Drain pasta, rinse under cold water, let cool, and allow to dry. Optional: toss the pasta in a few tablespoons of the dressing as it finishes cooling.
• FRESH CORN: If using fresh corn, either grill the corn (our favorite way) or cut the corn off the cob raw and add to salad (still delicious!). If grilling the corn, see Note 1.
• VEGGIE PREP: Meanwhile, drain and rinse one cup of black beans. Chop/prepare all the veggies.
• SALAD: In a large bowl, combine the cooled pasta, corn, black beans, sweet peppers, cherry tomatoes, onion, and cilantro. Add avocado last (and only to what you are eating; don't add to any salad you have planned for leftovers).
• DRESSING: In a resealable jar, combine all of the dressing ingredients. Shake until combined. Pour the dressing over the salad, slowly (You may not want to use all the dressing at once; it's nice to have some to moisten the salad again as it sits - so add it in gradually). Toss to combine.
• MAKE AHEAD: Mix the ingredients and the dressing separately. Store in airtight containers in the fridge and then combine when ready to eat. Add the avocado last!

MEXICAN FIESTA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
• Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.

MEXICAN FIESTA PASTA SALAD AND DRESSING

Steps:

• Cook fusilli pasta according to package directions, until just tender but firm to the bite.
• Drain pasta and rinse with cold water to cool.
• Transfer drained pasta to a large bowl.
• Add 1 1/2 Tablespoons olive oil and mix thoroughly to coat.
• Add diced tomatoes, corn kernels, carrot strips and chopped onions; toss well.
• In a small bowl, whisk together mayonnaise, Dijon mustard, and fresh lime juice.
• Mix in minced jalapenos, chili powder, ground cumin and chopped cilantro.
• Add dressing to pasta mixture and mix well to blend.
• Season to taste with salt and pepper.
• Chill at least 1 hour before serving.