Mexican Pasta Salad

Mexican Pasta Salad

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Ingredients

Adjust Servings:
1/2 cup Gluten-Free Pasta Shells
2 Corn on the Cobb
15 oz can Black Beans
2 heads Romaine Lettuce
1/2 cup, chopped Cherry or Grape Tomatoes
1 ripe Avocado
1/4 cup Cilantro
Cashew Chipotle Dressing
1/3 cup Raw Cashews (Pre Soaked)
2-3 Chipotle Peppers in Adobo Sauce
1/4 cup (Soy or Almond) Milk
2 Limes
1/2 tsp Salt
1 tsp Maple Syrup

Mexican Pasta Salad

  • 30 minutes
  • Serves 4
  • Easy

Ingredients

  • Cashew Chipotle Dressing

Directions

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Salads are definitely a go-to for lunch and they are great for using up leftover vegetables!

My secrets to a great salad recipe are adding a protein, in this case beans, a carb to keep me full longer, add at least 3 colors, and make a bomb dressing!

I’m calling this a Mexican salad as I am using some of the traditional ingredients including corn and avocado and the sauce is a creamy and spicy chipotle pepper dressing.

This salad is vegan but it goes really well with chicken!

I am using gluten-free quinoa pasta shells but any small pasta shape will work. Use whatever you have on hand!

Steps

1
Done

Cook Your Pasta & Grill the Corn

Cook your pasta shells according to package instructions and grill your corn on the cobb in either your oven or in your cast iron skillet with a bit of olive oil to get some charred marks.

2
Done

Make the Cashew Chipotle Dressing

While your pasta and corn are cooking, make the cashew chipotle dressing.

If your raw cashews have not been soaking in filtered water for at least 6 hours, add them to a container with hot water and allow the nuts to soften for at least 30 minutes.

Add all of your ingredients into your blender or food processor and blend until smooth. This will take a minute or two.

If you like it spicy add 3 whole chipotle peppers, for a more mild spice, just add 2.

If the sauce is too thick for your liking add a splash of milk or water to thin it out, then blend again.

Give it a taste and adjust salt, if needed.

3
Done

Chop Your Veggies

Wash and dry your lettuce then slice into thin strips and add to your salad bowl.

Wash and chop your tomatoes and slice or cube your avocado and add to the lettuce.

Drain and rinse your black beans and add to the salad as well.

Cut the corn kernels off the cob and also add your drained pasta to the salad.

Lastly, wash and dry the cilantro, chop and add to the salad.

4
Done

Assemble The Salad

Top the salad with your dressing, toss and eat!

If you are not planning on eating the entire salad, only add dressing to what you are serving and store your leftover salad and dressing separately.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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15 Comments Hide Comments

This is so creative and so pretty too! I’ve never had a pasta salad like this, but have all of the heart eyes for this. Love those big shaved chunks of the corn in there. Yum!

You had me at cashew chipotle dressing. YUM! And this entire salad is so packed with nutrients and gorgeous color! I am loving it!

This is a gorgeous pasta salad recipe! I love recipe like this that is healthy and I can pack in a container for my kids’ school lunch.

Yum! I love a colourful pasta salad, they’re so great to meal prep for lunches! This dressing sounds amazing 🙂

I’m a big salad fan and always looking for ways to spice them up to keep them interesting! Love the Mexican flavors!

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