This Mexican Pasa Salad is fresh and flavorful with its avocado cilantro dressing, Make some for your next BBQ!
Ingredients and Variations
Ingredients: wagon wheel pasta, red bell pepper, jalapeño, white onion, black beans, corn, grape tomatoes, mayo, avocado, cilantro, garlic, lime juice, ground cumin, cotija cheese, salt and pepper.
Variations: Add a protein such as diced chicken, diced shrimp, chopped hard boiled eggs, queso fresco can be used in place of cotija, hotter peppers can be used instead of jalapeños for more heat, any extra veg can be added in as well such as carrots, zucchini, green beans and peas. Use the onions you like.
Ingredients
1 lb Wagon wheel pasta, cooked as directed and drain
1/2 cup chopped red bell pepper
2 jalapeños. seeded and chopped
1 large white onion, chopped
1 cup black beans, cooked, drained and rinsed
1 cup corn (fresh, frozen or canned)
3/4 cup cotija cheese
1 cup grape tomatoes
- Dressing
1 cup mayo or Greek yogurt (plain)
6 cloves garlic
1 bunch cilantro, leaves and stems
1/2 tsp ground cumin
1/2 cup fresh lime juice
1/2 tsp salt
1/2 tsp pepper
1 large avocado
Directions
- Cook past according to package directions, drain and let cool.
- Make dressing, Put all ingredients in a blender and blend until smooth and green.
- In a large bowl, combine all ingredients and toss to coat all in dressing.
- Refrigerate for 2 hours before serving.
