20 Minute Mexican Pasta Salad
by Laura Harshbarger
This 20 Minute Mexican Pasta Salad is the perfect, quick pasta salad to take your next get together! Ready in the amount of time it takes to heat the water and boil the noodles.
Prep and Cook
as a side
dry fusilli pasta
(gluten-free if needed) see recipe notes
raw sweet corn,
(14.5 ounce) can
drained and rinsed
peeled slighly and chopped (I peel 5-6 slivers off the cucumber and leave some green
extra-virgin olive oil
freshly squeezed lime juice
red wine vinegar
hot sauce to taste or for serving
Cook pasta per the box instructions.
While your pasta is cooking, prepare veggies.
Combine the dressing ingredients in a small food processor or a glass jar. Combine ingredients thoroughly.
Add all ingredients to a large bowl except the tomatoes, avocado and dressing.
Add the tomatoes, avocado and dressing just prior to serving or about an hour before serving.
Store in the fridge in a glass container for up to 5 days.
I use a 12 oz box of Jovial brown rice fusilli pasta. Most pasta comes in a 16 oz size. If you want to use 16 oz of pasta, I would increase the dressing amount by 25% and add additional veggies.
Tried this recipe?
Let us know
how it was!