Angela Reynolds
@reynoldswildangela
Mexicali Pasta Salad Bowl
A vibrant and flavorful Mexicali Pasta Salad featuring tri-color rotini, black beans, corn, and a zesty dressing. Perfect for summer gatherings or as a refreshing side dish.
Details
- Cuisine:mexican
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:bbq
- Ingredients:12
- Views:4
Recipe Information
- Prep time20 min.
- Cook time10 min.
- Total time30 min.
- Servings12
Ingredients
- 1 (16 ounce) package
- 1 (15 ounce) can, drained and rinsed
- 1 (11 ounce) can, drained
- 1 (4 ounce) can
- 1/2 cup, chopped
- 1/2 cup, or more to taste
- 1/2 cup
- 3, thinly sliced
- 1/3 cup, minced
- 1 slice, minced
- 2 tablespoons
- 1/2, juiced
Cooking Instructions
Follow our step-by-step guide on how to make Mexicali Pasta Salad Bowl.
Step 1
Start by bringing a generous pot of lightly salted water to a vigorous boil.
Step 2
Toss in the tri-color rotini and let it cook uncovered, stirring occasionally, until it reaches that perfect al dente texture, which should take about 8 minutes.
Step 3
Once done, drain the pasta and set it aside to cool slightly.
Step 4
In a spacious mixing bowl, combine black beans, Mexican-style corn, chopped green chiles, diced red bell pepper, zesty Italian-style salad dressing, a handful of shredded Mexican cheese blend, sliced green onions, minced cilantro, finely chopped onion, taco seasoning, and a splash of fresh lime juice.
Step 5
Stir everything together until the flavors meld beautifully.
Step 6
Now, gently fold in the cooked rotini, ensuring every twist of pasta is coated in that vibrant mixture.
Step 7
Taste and adjust the dressing if necessary, allowing your creation to shine.
Step 8
Enjoy this colorful dish that brings a fiesta to your table!.