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The one little technique that takes this salad from great to WOW is tossing some of the dressing with the pasta before it’s totally cooled. I drain the pasta, rinse it in cold water for about 30 seconds and then toss it with a few tablespoons of the prepared dressing. This lets the dressing really soak into the noodles and absorb the flavor.
EASY TEX MEX PASTA SALAD:
Ingredients
- 1 package (12 ounces) bowtie noodles 12
- 1 can roasted corn
- 1 can black beans
- 1 pint cherry tomatoes
- 2 large avocados
- 1/3 cup chopped cilantro
- Optional: queso fresco cheese, fresh lime
Dressing
- 1/4 cup ketchup
- 1/2 cup red wine vinegar
- 1/2 cup vegetable oil
- 1/4 cup + 2 tablespoons white sugar
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning blend
- 1/8 teaspoon Worcestershire sauce optional
- Salt and pepper to taste
Instructions
- To prepare the dressing, add all of the ingredients to a blender or food processor and pulse until combined. Add salt and pepper to taste. If making this ahead of time (recommended, see note) store in the fridge.
- Prepare the noodles according to package directions. Drain and rinse in cold water for about 30 seconds. Drain well.
- Toss with a few tablespoons of the prepared dressing (make it while the pasta is cooking) and place in the fridge to chill.
- Drain the roasted corn. Drain and rinse the black beans.
- Halve the cherry tomatoes. Remove the skin and pit of the avocado and chop. Coarsely chop the cilantro.
- Toss all the salad ingredients together.
- Toss with the salad dressing and enjoy if desired with crumbled queso fresco and a squeeze of fresh lime.
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