Mexican Inspired Pasta Salad Food

MEXICAN INSPIRED PASTA SALAD

Steps:

• If you haven't already done so, cook your pasta according to package instructions and grill your corn.
• In a large bowl, combine the pasta, corn, black beans, cherry tomatoes, avocado, cilantro, red onion, and cotija cheese.
• Make your dressing by adding all of the ingredients into a blender and blending until smooth. You can also whisk it together in a bowl if you prefer, just be sure to mince your garlic first.
• Pour the dressing over top of the salad and toss to combine.
• Serve and garnish with a bit of extra cilantro and cotija cheese and ENJOY!

MEXICAN STYLE PASTA SALAD

Steps:

• Cook the pasta with a bit of salt and oil and when it's ready, drain it and cool it with water.
• Mix the ingredients for the creamy dressing in a small bowl until it turns into a nice light pink mixture and add the chives.
• In a bigger bowl mix all the ingredients and add spoons of pasta and dressing and mix carefully, until you have add all the pasta and the dressing.
• Refrigerate covered before serving.
• Enjoy! ^_^.

MEXICAN MACARONI SALAD

Steps:

• For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool.
• Heat an indoor grill and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs.
• Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.
• For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.
• Serve chilled.

MEXICAN FIESTA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
• Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.

MEXICAN CHICKEN PASTA SALAD

Steps:

• Cook pasta according to package directions, drain, rinse, and set aside.
• Combine all vegetables in a large bowl.
• Combine all dressing ingredients; stir thoroughly.
• Pour dressing over salad; toss to coat.
• Chill 1 hour, then serve.
• Note: Instead of mixing lettuce into salad, you can layer it on top to keep it from wilting.

MEXICALI PASTA SALAD

Steps:

• 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.
• 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.