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Saturday, October 27, 2012

Saturday Beefcake: Mexican Pasta Salad

From: mealsforyou.com



  • 1/2 lb. rotini or other spiral pasta
  • 2 tomatoes, seeded and diced
  • 1-1/2 cups cooked corn kernels
  • 1-1/3 cups fresh carrots, shredded
  • 1/4 cup red onion, chopped
  • 1 Tbs. Dijon mustard
  • 1 Tbs. lime juice
  • 1 Tbs. jalapeño pepper, seeded and minced
  • 3/4 tsp. chili powder
  • 3/4 tsp. ground cumin
  • 1 cup fresh cilantro, chopped
Cook pasta in boiling salted water 8-10 minutes, or until al dente. Drain and transfer pasta to a large bowl. Add next 4 ingredients and toss.

Combine remaining ingredients,except cilantro, in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over pasta. Add fresh cilantro and toss thoroughly.

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