Mexicali Pasta Salad Recipe - Allrecipes.com
Mexicali Pasta Salad Recipe
  • READY IN 25 mins

Mexicali Pasta Salad

Recipe by  

"Mexican-style pasta salad that is a great change for a picnic."

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Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. Mix black beans, corn, green chilies, red bell pepper, Italian dressing, Mexican cheese, green onions, cilantro, onion, taco seasoning, and lime juice together in a bowl. Add rotini and lightly stir to combine.
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Reviews More Reviews

Nov 07, 2012

Instead of an italian dressing, I used a homemade Dorothy Lynch Style Salad dressing that I found on this site. I made no other changes. I made this the night before and portioned it out for lunches for my husband and I--we both really liked it. He asked me to make it again soon but to add chicken next time. This recipe's a keeper. REALLY good. NOTE: The longer it sits, the better it gets.

 
Jul 12, 2013

I love a good taco pasta salad. I made this, but instead of Italian dressing (I really dislike Italian dressing) I used sour cream mixed with a little milk. Otherwise I kept it the same. My 4 year old even loved it!

 

7 Ratings

Jul 05, 2013

I added sliced cherry tomatoes; I added garlic shrimp shredded Mexican cheese

 
Aug 31, 2012

Not your typical rotini salad. A nice change of pace. Would be great for a Mexican potluck.

 
Sep 26, 2014

loved this recipe! Just the right mix of ingredients that was a hit with everyone in the family. We took it camping, kept for 3 days and just got better!

 
Jul 22, 2014

I used spicy taco seasoning, added grape tomatoes & used sharp cheddar. Yummy!!!

 
Jul 05, 2014

Doubled the dressing mixture & cheese. Cut the cilantro by half. Added grape tomatoes. Superb.

 

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Nutrition

  • Calories
  • 246 kcal
  • 12%
  • Carbohydrates
  • 41 g
  • 13%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 651 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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