Mexican Pasta Salad
This pasta salad goes great with burgers on the grill, or packed with a picnic lunch.
1 tablespoon of olive oil, plus 1 teaspoon of olive oil
½ cup corn kernels (about 1 ear fresh – or used thawed frozen corn)
1 ½ tomatoes, chopped
1 medium sized ripe avocado, chopped
3 tablespoons fresh cilantro, chopped
2 tablespoons mild diced canned chili peppers
2-3 tablespoons lime juice
A few drops of hot-pepper sauce, or more to taste (Check label for allergens)
12 ounces gluten-free spiral pasta (check label for allergens!)
In a large bowl, toss the corn, tomato, avocado, cilantro and chili peppers.
In a small bowl, mix together the lime juice, 1 tablespoon of olive oil, and the dashes of hot pepper sauce.
Pour the mixture over the corn/ tomato mixture and chill for at least 1 hour.
Cook the pasta according to package directions. Drain well and toss with 1 teaspoon of olive oil. Place in large serving bowl.
Add the marinated vegetable mixture to the pasta and toss well. Serve chilled or at room temperature.
Serves 4.
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