Mexican Pasta Salad

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Mexican Pasta Salad

Mexican Pasta Salad

Yields: 8 Servings

Ingredients:

  • 1 pound elbow macaroni, cooked per package directions, drain and rinse with cold water
  • 2 ears fresh corn, husks and silks removed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/2 cup black olives
  • 6 whole Roma Tomatoes, seeded and chopped
  • 3 green onions, thinly sliced
  • 1/2 red onions, finely diced
  • 1/8 cup cilantro leaves, chopped, plus some for garnish
  • 1 cup salsa
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 1 clove garlic, minced
  • 1/2 teaspoon cumin
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 limes, juiced

 

Preparation:

Preheat grill.

Place the corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes.

Mexican Pasta Salad  Mexican Pasta Salad

Remove from grill, allow to cool slightly, use a corn removal tool or a sharp knife to cut the kernels off the cob.

Combine all the salsa, sour cream, mayonnaise, garlic, cumin, sea salt, freshly ground black pepper and lime juice in a bowl and whisk until combined.

Mexican Pasta Salad  Mexican Pasta Salad

Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro in a large bowl. Toss to combine.

Mexican Pasta Salad  Mexican Pasta Salad

Pour the dressing over the top and gently toss until all the ingredients are coated. Cover and allow salad to chill for at least 2 hours before serving.

Mexican Pasta Salad  Mexican Pasta Salad

Garnish with cilantro.

Mexican Pasta Salad

Tools Used: 

 

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Mexican Pasta Salad

Mexican Pasta Salad
  • Author:
  • Yield: 8 Servings
  • Category: Salad
  • Cuisine: Mexican

Ingredients

  • 1 pound elbow macaroni, cooked per package directions, drain and rinse with cold water
  • 2 ears fresh corn, husks and silks removed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/2 cup black olives
  • 6 whole Roma Tomatoes, seeded and chopped
  • 3 green onions, thinly sliced
  • 1/2 red onions, finely diced
  • 1/8 cup cilantro leaves, chopped, plus some for garnish
  • 1 cup salsa
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 1 clove garlic, minced
  • 1/2 teaspoon cumin
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 limes, juiced 

Instructions

Preheat grill.

Place the corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes.

Remove from grill, allow to cool slightly, use a corn removal tool or a sharp knife to cut the kernels off the cob.

Combine all the salsa, sour cream, mayonnaise, garlic, cumin, sea salt, freshly ground black pepper and lime juice in a bowl and whisk until combined.

Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro in a large bowl. Toss to combine.

Pour the dressing over the top and gently toss until all the ingredients are coated. Cover and allow salad to chill for at least 2 hours before serving.

Garnish with cilantro.

Nutrition

  • Serving Size: 8
  • Calories: 549
  • Sugar: 7.1g
  • Sodium: 411mg
  • Fat: 11.7g
  • Saturated Fat: 4.7g
  • Trans Fat: 0g
  • Carbohydrates: 91.9g
  • Fiber: 12.6g
  • Protein: 22.4g
  • Cholesterol: 15mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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