Cinco de Mayo: Mexican Pasta

Monday, April 28, 2014
Here's an easy summer salad with a fun twist and lots of vegetables disguised within the noodles.  That pretty much covers all my requirements.  The recipe came from Cara's site.  As far as the noodle shape-jut pick something fun, it's the seasoning that makes it tasty and the noodles that make it fun.
Mexican Pasta Ingredients
1 lb of (fun) pasta, 1 can of black beans (drain and rinse), 10 oz of frozen corn (just throw it in while it's still frozen-it'll thaw over the few hours it sits in the fridge chilling), 2 med tomatoes seeded and diced), 8 oz of Mexican blend cheese (shredded), 1 1/2 c. salsa, pepper (to taste), 1/2 c. olive oil, 1/2 c. fresh cilantro (chopped), 4 T. lime juice, 1 avocado (cubed), 1 T. cumin, 2 garlic cloves (minced), 2 t. chili powder
Mexican Pasta Instructions
Boil and drain noodles according to instructions.  Rinse and drain beans, corn, tomatoes, salsa, and cheese. Add cooled pasta.  In a second bowl whisk olive oil, lime juice, garlic, cumin, chili powder, and pepper (to taste).  Toss in cilantro.  Dice and add avocado right before serving.

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