This Mexican pasta salad recipe is perfect for picnics, barbecues and potlucks. Jicama adds crunch to this recipe, but if you can't find it at the supermarket, just leave it out. You can make this cold pasta dish in advance and just add the dressing right before serving.
Don't Miss: Pasta Salads of All Kinds
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Yield: 6-8 servings
Ingredients:
- 8 oz. short pasta (macaroni, rotini, shells)
- 1 14.5 oz. can black beans, rinsed and drained
- 1 cup frozen corn
- 1 small red bell pepper, seeded and diced
- 1 cup shredded Mexican cheese blend (or cheddar cheese)
- 1 cup chopped jicama
- 1 cup packed chopped lettuce (optional)
- For the Dressing:
- 1 cup mayonnaise
- 2 Tbsp. tomato salsa
- 1 Tbsp. mild chili powder
Preparation:
- Cook pasta according to package directions. Drain.
- Toss pasta with black beans, corn, chopped red pepper, cheese, jicama and lettuce. If making this pasta salad in advance, stop here, and refrigerate until just before serving.
- Make dressing: Whisk together mayonnaise, salsa and chili powder. Toss dressing with pasta salad.
See also: BLT Pasta Salad Recipe
