Tex Mex Pasta Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 package (12 ounce) bowtie noodles
1 can roasted corn
1 can black beans
1 pint cherry tomatoes
2 large avocados
⅓ cup chopped cilantro
Optional: queso fresco cheese, fresh lime
DRESSING:
¼ cup ketchup
½ cup red wine vinegar
½ cup vegetable oil
¼ cup + 2 T. white sugar
1 tsp. paprika
½ tsp. onion powder
½ tsp. Italian seasoning blend
⅛ tsp. Worcestershire sauce
salt and pepper to taste
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Directions: |
Directions:1. To prepare the dressing, add all of the ingredients to a blender or food processor and pulse until combined. Add salt and pepper to taste. If making this ahead of time store in the fridge.
2. Prepare the noodles according to package directions. Drain and rinse in cold water for about 30 seconds. Drain well.
3. Toss with a few T. of the prepared dressing and place in the fridge to chill.
4. Drain the roasted corn. Drain and rinse the black beans.
5. Halve the cherry tomatoes. Remove the skin and pit of the avocado and chop. Coarsely chop the cilantro.
6. Toss all the salad ingredients together.
7. Toss with the salad dressing and enjoy if desired with crumbled queso fresco and a squeeze of lime juice. |
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Number Of
Servings: |
Number Of
Servings:Serves 8 as a side |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: This recipe is best chilled.
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