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Mexican Pasta Salad

Serves: 4-6
This Mexican Pasta Salad is packed with veggies, beans, and the most delicious Queso Fresco!

INGREDIENTS:

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  • 1 lb fusilli (corkscrew) pasta
  • 1 cup sweet corn kernels
  • 1 cup red onion, diced
  • 1 cup avocado, diced
  • 1 jalapeno, seeds removed and finely chopped
  • 1 head cilantro
  • ½ cup green onions, finely sliced
  • 1 cup roma tomato, diced
  • 2 tbsp crushed garlic
  • 1 cup sour cream
  • ½ cup lime juice
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp cumin
  • 1 tsp paprika
  • ¾ cup Rizo Bros Queso Fresco, crumbled
  • 1 cup tortilla chips, crumbled

PREPARATION:

  1. Cook pasta in boiling water seasoned with salt for 7-8 minutes
  2. Strain pasta into colander and cool in refrigerator for 30 minutes to 1 hr
  3. In a blender, combine sour cream, cilantro, garlic, lime juice, salt, pepper, cumin, and paprika and blend until smooth
  4. Set dressing aside
  5. In a large mixing bowl, combine pasta, corn, tomato, onion, avocado, jalapeno, green onion, and crumbled queso fresco
  6. Combine pasta mix with dressing and refrigerate covered with plastic for at least 3-4 hours (overnight would be best)
  7. Serve pasta salad garnished with Rizo Bros Queso Fresco crumbles and tortilla chips. Enjoy!

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