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How to Make Mexican Pasta Salad
Make eating salad more fun by adding some pasta to the vegetable mixture. This Mexican pasta salad recipe will brighten up any meal it appears in, from potlucks and BBQs to simple dinners.
- cook TIME 5 mins
- prep TIME 15 mins
- total TIME 20 mins
Course: Side DishCuisine: Mexican
Servings: 4 servings
Calories: 249 kcal
Author: Tuyet Pham, Luna Regina
Ingredients (18)
- 5 oz macaroni cooked
- 4 oz avocado cubed
- 3 oz canned black bean
- 3 oz corn fresh
- 3 oz tomatoes diced
- 1 oz red onion diced
- 1/4 cups cilantro chopped
- 0.5 oz jalapeño sliced
- 1 tbsp garlic minced
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1 tbsp lime juice
- 1 tbsp olive oil
- 2 tbsp plain Greek yogurt
- 2 tbsp Japanese Mayonnaise
- 0.5 oz feta cheese
INSTRUCTIONS
1
In a small bowl, mix 2 tbsp mayonnaise, 2 tbsp plain Greek yogurt, 1 tbsp olive oil, 1 tbsp lime juice, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/4 tsp salt, and 1/2 tsp black pepper until combined.
2
Lay 5 oz macaroni, 3 oz canned black bean, 4 oz avocado, 3 oz corn, 3 oz tomatoes, 1 oz red onion, 1/4 cups cilantro, 0.5 oz jalapeño, and 1 tbsp garlic onto a plate. Drizzle the dressing over the ingredients and lightly toss.
3
Garnish with 0.5 oz feta cheese and enjoy.
Nutrition
Serving: 1 serving | Calories: 249kcal | Fat 15g | Saturated Fat 3g | Polyunsaturated Fat 1g | Monounsaturated Fat 6g | Cholesterol 12mg | Sodium 282mg | Potassium 403mg | Carbohydrate 25g | Fiber 5g | Sugar 3g | Protein 6g | Vitamin A 427IU | Vitamin C 15mg | Calcium 45mg | Iron 1mg