I made up this recipe and it was SO GOOD! It's the perfect pasta salad to bring to all of your summer BBQs and it was really easy to make. The hardest thing is chopping up all the veggies.
MEXICAN PASTA SALAD
FINELY chop all of the following ingredients:
1 whole sweet pepper (I used 1/3 green pepper, 1/3 yellow and 1/3 red)
1/2 purple onion
handful of black olives
1/2 block sharp cheddar cheese
handful of jalapenos
add 1 can drained black beans
1 can drained sweet corn
1/2 box cooked cavatappi noodles
top with 3/4 cup Zesty Lime Vinaigrette Dressing
Chop all the veggies and dump the cans into a big bowl.
Add the dressing on top.
Less is more - you can always add more later.
Stir until everything is well coated.
Add more dressing if necessary.
Refrigerate.
Right before you are ready to serve add in the chilled noodles and more dressing if needed. The noodles really soak up the dressing so you don't want to add them in too early.
If you don't want to add in the noodles, the veggies make an AMAZING salsa.
We also used this salsa mix on taco pizza and nachos. It was really delicious on everything we paired it with and I can't wait to make it again soon. It just seems perfect for summer.
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Yum!! That looks so yummy!!!
ReplyDeleteYum! I really need to try that dressing!
ReplyDeleteI have been eagerly waiting for this recipe. I JUST went to Walmart and totally forgot to grab that dressing too. Bummer!
ReplyDeleteThis looks yummy and I love that it incorporates so many fresh veggies!
ReplyDeleteThat is going on the menu next week!
ReplyDeleteThis looks amazing and would be the PERFECT salad to bring to a cookout!! I love the idea of omitting the pasta and making it more of a chip dip!! Can't wait to try this recipe out!!
ReplyDelete