Mexican Fiesta Pasta Salad 🥗✨

Mexican Pasta Salad Recipe 🥗

Overview:

This Mexican Pasta Salad recipe is perfect for those seeking a light and flavorful lunch option or a vibrant dish to bring to potluck gatherings. With its tantalizing combination of ingredients, it offers a delightful balance of flavors without being overly spicy, making it suitable for various palates. Quick and easy to prepare, this salad promises a burst of freshness in every bite.

• Cook Time: 10 minutes
• Prep Time: 10 minutes
• Total Time: 20 minutes
• Yield: Serves 4-6

Ingredients:

• 8 ounces kidney beans, drained and rinsed
• 1 cup corn kernels
• 1 cup chopped tomatoes
• 2 tablespoons diced green pepper
• 1 green onion, finely chopped
• 1/2 cup sliced black olives
• 1 cup shredded cheddar cheese
• 1 can (10 ounces) diced tomatoes with green chilies

Dressing Ingredients:

• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. Prepare Salad Ingredients:

   Related Articles

   • 
     Spiced Apple Delight Cake: Easy & Moist Recipe
   • 
     Creamy Lemon Avocado Dressing: A Zesty Delight! 🥑🍋
   • 
     Tropical Paradise Pineapple Fluff 🍍 – Easy No-Bake Dessert Recipe
   • 
     Tomato Turkey Cabbage Bake: Hearty Oven Casserole
   • In a large bowl, combine the kidney beans, corn kernels, chopped tomatoes, diced green pepper, chopped green onion, sliced black olives, shredded cheddar cheese, and diced tomatoes with green chilies.

2. Mix Well:

   • Gently toss the ingredients until they are evenly distributed throughout the salad.

3. Prepare Dressing:

   • In a separate small bowl, whisk together the olive oil, lime juice, ground cumin, chili powder, salt, and pepper until well combined.

4. Combine Dressing with Salad:

   • Pour the prepared dressing over the salad mixture in the large bowl.

5. Coat Thoroughly:

   • Using a large spoon or salad tongs, toss the salad until all ingredients are evenly coated with the dressing.

6. Chill:

   • Cover the bowl with plastic wrap or a lid and refrigerate the salad until it is thoroughly chilled and ready to serve.

7. Serve:

   • Once chilled, transfer the Mexican Pasta Salad to a serving dish or individual plates.

8. Enjoy:

   • Garnish with additional chopped green onions or a sprinkle of shredded cheese, if desired. Serve and enjoy the refreshing flavors of this delicious salad!

Nutritional Information (Per Serving):

• Calories: 324.3
• Total Fat: 13g
• Saturated Fat: 4.3g
• Cholesterol: 14.8mg
• Sodium: 830.2mg
• Total Carbohydrates: 42.4g
• Fiber: 4.9g
• Sugar: 5.5g
• Protein: 11.8g

Recipe Notes:

• This Mexican Pasta Salad can be customized to suit your taste preferences. Feel free to add additional ingredients such as diced avocado, jalapenos, or cilantro for extra flavor.
• For a lighter version, you can use low-fat cheese or reduce the amount of cheese used in the recipe.
• Make sure to drain and rinse the kidney beans thoroughly to remove excess sodium.
• This salad can be made ahead of time and stored in the refrigerator for up to 24 hours before serving. Just give it a quick toss before serving to redistribute the dressing.
• Serve this salad alongside grilled chicken or fish for a complete and satisfying meal option.

Keywords:

Low Cholesterol, Healthy, Potluck, Quick Recipe, Easy, Mexican Cuisine 🇲🇽