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.
12ouncedry fusilli pasta(gluten-free if needed) see recipe notes
4green onions,chopped
3ears raw sweet corn, kernels removed
1pintcherry tomatoes,halved
1(14.5 ounce) canblack beans, drained and rinsed
1cucumber, peeled slighly and chopped (I peel 5-6 slivers off the cucumber and leave some green
1avocado, diced
½cup cilantro, chopped
Dressing
¼cupextra-virgin olive oil
¼cupfreshly squeezed lime juice
3tablespoonsred wine vinegar
2clovesgarlic, minced
2teaspoonsdried oregano
2teaspoonschili powder
1teaspoonsea salt
Optional
hot sauce to taste or for serving
Instructions
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.
Video
Notes
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.