Wednesday, February 9, 2011

Pasta Taco Salad


This is the first time I have had a mexican pasta and it certainly won't be the last. This is definitely part of my regular rotation now. I loved it for dinner and I loved it the next day for lunch. It will be great in the summer because you don't need the oven and I like having meatless meals on the menu.


Pasta Taco Salad

1 pound pasta (bowtie, wagonwheel or spiral)
salt
1 (10-ounce) package frozen corn
1½ cups salsa (I reccomend making this and using it, I make up a batch every Saturday and never buy jarred salsa anymore after finding it)
1 can black beans, drained and rinsed
3 roma tomatoes, diced
½ cup chopped fresh cilantro
2 cups shredded cheddar cheese
3 tablespoons fresh lime juice
1 large avocado, peeled, seeded, and diced
1 teaspoon chili powder
1 teaspoon cumin powder
¼ teaspoon freshly ground pepper
2 garlic cloves, minced
¼ cup olive oil

1. Cook pasta according to package directions with 1 Tablespoon of salt. Drain pasta and stir the corn in frozen to cool pasta and defrost corn. Toss the pasta with salsa then the beans, tomatoes, cilantro, and cheese.

2. Toss the avacado with the lime juice, remove avacado and add to pasta. With remaining lime juice, add spices, garlic, and ½ teaspoon salt, then slowly whisk in the oil. Add dressing to pasta. Serve immediately. Stays well for up to 1 day in fridge, longer if you keep the avacado separate.

adapted from: The Way the Cookie Crumbles

6 comments:

  1. Why didn't I think of that?! Plus, I could probably skip the cheese until I can have dairy which makes this even more a recipe I need to try!

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  2. Inventive and I bet very tasty, this will come in handy over the summer.

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  3. This makes me crave summer (but I'm still enjoying winter for a while - not ready for yard work!) Can't wait to try it. Thanks!

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  4. This looks good! Thanks for sharing.

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  5. Made this tonight and it was a hit! I took it one step further and served it over crushed tortilla chips with a little ranch on top, to remind me of my favorite childhood taco salad. It made it even better!

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  6. We had this with our BBQ last night.. it was a hit! I didn't have any ripe avocado and we used canned corn instead of frozen.. it was great! Thanks for sharing!

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