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Mexican Pasta Salad Recipe
This flavorful Mexican pasta salad recipe is the perfect answer for the "what's for dinner" question. Make it for dinner tonight!
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Servings:
14
cups (approximately)
Calories:
277
kcal
Ingredients
Salad
1
lb.
pasta
10
oz.
package frozen corn
(cooked)
1½
cups
chopped red bell pepper
(chopped fine)
2
medium
avocados
(chopped)
1
cup
finely chopped red onions
2
cups
chopped tomatoes
Dressing
½
cup
oil
(something light flavored such as grapeseed)
½
cup
apple cider vinegar
1
tbsp.
ground cumin
1
tbsp.
chili powder
1
tbsp.
garlic powder
½
tsp.
salt
Garnish
fresh cilantro
(as much as you like)
shredded cheese
(as much as you like)
US Customary
-
Metric
Instructions
Cook the pasta to package directions in salted water. rinse it fully in cold water and then transfer to a large mixing bowl.
Add all the other pasta salad ingredients. Stir well to combine.
Mix the salad dressing ingredients with a whisk to combine.
Add some chopped, fresh avocado.
Pour the dressing over the salad.
Top with some fresh, chopped cilantro and shredded cheese if you like, and serve.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
cup
|
Calories:
277
kcal
|
Carbohydrates:
35
g
|
Protein:
6
g
|
Fat:
13
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Sodium:
101
mg
|
Potassium:
404
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
895
IU
|
Vitamin C:
29
mg
|
Calcium:
24
mg
|
Iron:
1
mg