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Mexican Pasta Salad Recipe

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4.1 from 7 reviews

This vibrant Mexican Pasta Salad combines tender mini bowtie pasta with fresh and charred vegetables, black beans, and a zesty lime-based dressing. Perfectly seasoned with chili powder, cumin, and a hint of cayenne, this salad is refreshing yet packed with flavor, ideal for summer lunches or potlucks.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Pasta and Beans

  • 3 cups mini bowtie pasta (measured when dry)
  • 1 cup black beans (drained and rinsed)

Vegetables

  • 1 cup corn (fresh or frozen)
  • 3/4 cup diced bell peppers (use assorted peppers or 1 bell pepper)
  • 1 cup halved cherry tomatoes
  • 1/4 cup diced red onion
  • 1/4 cup finely chopped cilantro (about 1/3 a bunch)
  • 1 ripe avocado (chopped, added right before serving)

Dressing

  • 3 tablespoons olive oil
  • 3 tablespoons rice vinegar
  • Juice of 2 to 3 limes (about 5 tablespoons)
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon garlic powder
  • 1-1/2 teaspoons ground chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt

Instructions

  1. Make Dressing: Juice the limes to yield about 5 tablespoons of fresh lime juice. Combine the lime juice, olive oil, rice vinegar, sugar, garlic powder, chili powder, cumin, cayenne pepper, and salt in a jar. Seal the jar tightly and shake vigorously until all ingredients are well combined and emulsified.
  2. Cook Pasta: Bring 12 cups of water to a rolling boil and add 1 tablespoon of salt. Stir in the 3 cups of mini bowtie pasta and cook according to package instructions until al dente, typically around 9 to 11 minutes.
  3. Cool Pasta: Drain the cooked pasta and rinse under cold water for about 20 seconds to stop the cooking process and cool it down. Shake off excess water thoroughly.
  4. Toss Pasta with Dressing: Transfer the cooled pasta to a large bowl. Add about one-third of the prepared dressing to the pasta and toss well to coat evenly. Place the pasta in the refrigerator to chill until fully cooled and ready to assemble the salad.
  5. Prepare Corn: If using fresh corn, grill it for a smoky flavor until lightly charred, then let it cool. If using frozen corn, thaw to room temperature or sauté in 2 teaspoons olive oil over high heat for about 10 minutes, stirring occasionally until lightly charred. Allow it to cool completely.
  6. Assemble Salad: In a large mixing bowl, combine the chilled pasta, cooled corn, black beans, diced bell peppers, halved cherry tomatoes, diced red onion, and chopped cilantro. Gently mix together to blend the flavors.
  7. Add Avocado and More Dressing: Add chopped avocado only to the portion of salad you plan to eat immediately to prevent browning. Gradually add more of the reserved dressing to the entire salad to taste, tossing gently to combine. Reserve some dressing to refresh the salad later if desired.

Notes

  • For a smoky flavor, grill fresh corn before adding it to the salad.
  • Avocado should be added just before serving to maintain its freshness and color.
  • Chilling the salad before serving allows flavors to meld and improves taste.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://dishiary.com/mexican-pasta-salad-recipe/