Is there anything better than something hot of the grill with a delicious pasta salad on the side? Throw in a cold beer and I say it's about as good as it gets for a summer meal!
I make the same traditional mayo-based pasta salad again and again and while it's fantastic, I needed to change it up a bit! Our family, including our 10 month old baby, loves Mexican food! Addie can house enchiladas like it's her job, no joke! So I thought a little Mexican pasta salad would be a great side dish. If you added a little chicken this would be a great meal as well!
All of the colors and textures just make this salad pop!
Bring it to your next BBQ to switch things up a bit, I'm sure everyone will absolutely love it!!
Mexican Pasta Salad
1 lb pasta (I used mini farfalle), cooked until al dente and cooled
1 red pepper, diced
1 orange pepper, diced
1/4 red onion, finely minced
3 tablespoons fresh cilantro, finely minced
2 cups corn (I used frozen, defrosted)
1/2 cup black beans, rinsed and drained
1 cup cheddar cheese
3/4 cup spicy ranch dressing
3 tablespoons salsa
1/2 teaspoon salt
Combine all ingredients in a large bowl and mix. Refrigerate after it is all combined to let the flavors come together for at least an hour.
NOTES: As with all pasta salads, if they are left overnight (great for letting the flavors come together!), the pasta absorbs the dressing quite a bit. If that happens, just add a little more spicy ranch and salsa. Also, I like to use a refrigerated, fresh salsa in this recipe as it adds a great fresh flavor! Pop some rotisserie chicken in there and you have a full meal deal. Bam.
Recipe by: Mrs. Schwartz