Mexican Pasta Salad
A Mexican twist on the classic pasta salad is both vegan and gluten free plus full of vegetables! Easily customizable and quick cooking the Mexican pasta salad makes a great option for your potluck/picnic, or even lunches throughout the week. And the cilantro lime vinaigrette is delicious on anything!
Ingredients
- 12 oz pasta
- 1/2 cup olive oil
- 2 TBSP lime juice
- 2 TBSP rice vinegar
- 1/4 cup finely chopped cilantro
- 1 tbsp cumin
- salt and pepper to taste
- 1 pint cherry tomatoes
- 1 bell pepper
- 1/2 medium red onion
- 1 jalapeno
- 1 cup cooked corn
- 1 can black beans drained and rinsed
- 1 avocado
- 1/4 cup shredded cheddar cheese optional
Instructions
- Cook pasta according to package directions. Allow to cool.
- While pasta is cooking prepare the vegetables by washing and chopping the tomatoes, pepper, onion, and jalapeno. Husk corn if using fresh, defrost if using frozen. Drain and rinse black beans.
- Whisk together olive oil, lime juice, rice vinegar, cilantro, cumin, salt, and pepper to make the vinaigrette.
- Combine the cooked pasta, chopped vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Refrigerate overnight for best taste.
- Add avocado and cheese just prior to serving.