Serves: 4-6 Say goodbye to the flavorless pasta salads of the past and make this Mexican pasta salad which packs a punch and is great to make in advance.
INGREDIENTS:
½ lb short cut pasta – we used rotini
1, 15 oz can black beans, drained and rinsed
1 cup corn kernels
1 sweet bell pepper, chopped
⅓ cup red onion, finely chopped
¼ cup chopped cilantro
1 jalapeño, minced
½ cup Rizo Bros Cotija Cheese, crumbled, plus more to top
Dressing
⅓ cup mayonnaise
2 tbsp chunky red salsa
1 tbsp lime juice
1 tsp taco seasoning
PREPARATION:
Cook the pasta according to package directions, draining and rinsing with cold water to cool the pasta.
In a large bowl, whisk together the mayonnaise, salsa, lime juice, and taco seasoning.
To the same bowl, add the cooked pasta, black beans, corn, bell pepper, red onion, cilantro, jalapeño, and cotija cheese. Toss to combine and coat the ingredients with the dressing.
Serve chilled or at room temperature with extra cotija if desired!
