Tex Mex Pasta Salad 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!

TEX-MEX PASTA SALAD

Steps:

• Fill a large pot with water; pour in the olive oil and salt. Bring to a rolling boil over high heat. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 9 minutes. Drain and set aside.
• Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Mix in taco seasoning mix, remove from heat, and cool completely.
• Combine salsa, ranch dressing, bell peppers, green onions, jalapenos, and black olives in a medium bowl. Toss together the cooked pasta, cooled beef mixture, Cheddar cheese, and dressing mixture in a large bowl. Cover and refrigerate at least 1 hour before serving.

TEX MEX PASTA SALAD

Steps:

• Mix cooked pasta, green pepper, black beans, tomatoes and corn. In a separate bowl combine Italian dressing, Chili powder, Mayonnaise and cumin. Mix well. Pour sauce over pasta and mix well. Add chicken, mix and serve immediately or refrigerate.