Recipe by FoodLady
"Mexican-style pasta salad that is a great change for a picnic."
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1 (16 ounce) package
tri-color rotini pasta
1 (15 ounce) can
black beans, drained and rinsed
1 (11 ounce) can
Mexican-style corn, drained
1 (4 ounce) can
chopped green chilies
chopped red bell pepper
Italian-style salad dressing, or more to taste
shredded Mexican cheese blend
green onions, thinly sliced
minced fresh cilantro
taco seasoning mix
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!
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.
Not your typical rotini salad. A nice change of pace. Would be great for a Mexican potluck.
I added sliced cherry tomatoes;
I added garlic shrimp
shredded Mexican cheese
* Percent Daily Values are based on a 2,000 calorie diet.
Mexicali Pasta Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 49
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