This creamy pasta salad is made with roasted poblano peppers, grilled corn, smoky chipotle peppers and chorizo.
This creamy Mexican pasta salad is like a fiesta in a bowl.
I'm a big fan of pasta salad.
Ingredients of Chef Miguel’s Creamy Spicy Mexican Pasta Salad
- Prepare 1/2 box of your favorite pasta (uncooked). I used bowtie on this one.
- Prepare 1 of Roma tomato, seeded and chopped.
- Prepare 1/2 cup of black beans, drained and rinsed.
- Prepare 1/3 cup of red onion, chopped.
- You need 1/3 cup of sweet corn.
- It's 2 of jalapeños, diced (seeded for less heat) *I use 1 green and 1 red for a more colorful dish.
- Prepare 1/4 of cilantro, chopped.
- It's 1/4 cup of cotija cheese.
- You need of Dressing:.
- Prepare 1/2 cup of ranch dressing (*I used homemade).
- It's 1/2 of lime, juiced.
- You need 2 tsp of Tajin seasoning.
- You need 1 tsp of Chili Powder.
- It's to taste of Salt,.
Chef Miguel’s Creamy Spicy Mexican Pasta Salad step by step
- Prepare pasta according to package instructions. Drain, rinse and cool..
- Mix dressing ingredients and set aside to let flavors meld..
- Chop/Dice all other ingredients and transfer to a mixing bowl..
- Add cooled pasta and dressing and gently combine..
- Refrigerate in an airtight container for at least an hour then serve. ENJOY!.
Click the Bookmark Icon to Add to Your Favories. Once again, your dishes are full of colour! This salad couldn't be easier to make; everything - lettuce, tomatoes, cheese, and beans - goes into one bowl and is tossed with a ready-made Catalina salad dressing and tortilla chips. This vegan optional Mexican Green Goddess Pasta Salad is so smooth and creamy you'd swear it isn't vegan. You may also enjoy my chipotle ranch pasta salad.
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