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Spicy Mexican Pasta Salad

Prep 0 min
Total 0 min
Servings

Pinterest

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Print

155
Save

7
Email

19

A delicious Mexican-style pasta salad that is thrown together in minutes! Served warm or at room temperature, it’s full of colour and flavour. Recipe by Tablespoon.com. ...MORE + LESS -

Ingredients

4 cups cooked (al dente) rotini pasta, hot

1 cup Old El Paso™ Hot Thick N’ Chunky™ Salsa

1 can (127 mL) Old El Paso™ Chopped Green Chilies

1/2 cup sliced black olives (drained if canned)

1 can (398 mL) fire roasted diced tomatoes

1 can (540 mL) kidney beans, rinsed and drained

3/4 cup sweet corn, drained

1/2 cup red bell pepper, seeded and diced

1/4 cup chopped fresh cilantro

2 green onions, sliced

1/2 cup Italian dressing

1 teaspoon ground cumin

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

Steps

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1

Begin by gathering your ingredients.
2

Combine the dressing ingredients and set aside.
3

While the pasta is hot, combine all ingredients in large bowl.
4

Pour the dressing over and toss to combine.
5

Serve immediately warm or at room temperature.

Expert Tips

This pasta is also excellent served cold. Refrigerate for at least an hour before serving for best flavour results.
A colourful pasta salad with plenty of bold Mexican flavour. Could this salad be any easier? Toss it all in a big bowl and done!
A big part of what makes a dish enjoyable is its appearance. You can probably think of some examples of dishes that taste fantastic but just look downright awful (think “slow cooker”). And of course it goes both ways – food can also look gorgeous but lack flavour and taste boring. So ideally, you have both: A dish that tastes good and looks good.
It’s hard to go wrong with this Spicy Mexican Pasta Salad because not only is it packed with a lot of flavour, it’s so colourful and vibrant it makes you want to call your friends over for a fiesta right then and there. Or go outside and barbecue or take it on a picnic!
The best part about this pasta salad is it’s so quick and easy to put together. And if you serve it cold, you can even make it a day in advance.