Mexican Pasta Salad with Creamy Chipotle Lime Dressing
Mutli-colored pasta and bold southwest flavors make this easy Mexican Pasta Salad an awesome pasta salad recipe for Cinco de Mayo or summer picnics.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
- 12 oz Bowtie noodles (colors optional)
- 1 can Roasted corn
- 1 can Black beans
- 1 pint Cherry tomatoes
- 1 c Green peppers , diced
- ½ Red onion , diced
- 2 Avocados
- 1/3 c Cilantro , chopped
- 4 oz Queso Fresco , crumbled
- 1/2 c Mayonnaise
- 3 Tbsp Lime juice
- 1/8 tsp Cumin
- 1/4 tsp Paprika
- 1/2 tsp Chili powder
- 1 tsp Chipotle hot sauce (or your favorite hot sauce if you don't have chipotle)
- Salt and pepper to taste
Bring a large pot of salted water to a boil.
Add noodles and cook until al dente. Remove from heat, drain water and place them in a large bowl.
Add corn, black beans, cherry tomatoes, red onion, and avocados.
In a small bowl mix up the dressing by combining all of the dressing ingredients and stirring together.
Pour the dressing over the noodles and toss everything together.
Salt and pepper to taste.
Add cheese and fresh cilantro and toss once more.
Serving: 1c | Calories: 551kcal | Carbohydrates: 62g | Protein: 13g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Cholesterol: 20mg | Sodium: 1317mg | Potassium: 942mg | Fiber: 12g | Sugar: 9g | Vitamin A: 400IU | Vitamin C: 19mg | Calcium: 90mg | Iron: 3.2mg