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. jalapeƱo 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.
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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