Mexican Pasta Salad with Avocado Lime Sauce

published 5/4/2020

I love a good pasta salad, especially as a make ahead lunch for the family to just grab out of the fridge, ready to eat. This Perfectly Imperfect recipe has delicious Mexican inspired flavors and lots of nutritious ingredients! It is dairy-free, vegetarian, and if you skip the cheese it’s vegan too!!


PREP TIME: 10 minutes

COOK TIME: 25 minutes

SERVINGS: 6

ingredients

  • 1 lb Pasta (I used Red Lentil Rotini)*
  • 2 TBSP Avocado Oil (Vegetable or Canola)
  • 5 ears of Corn (about 2 cups)**
  • 2 Bell Peppers (cut into thick slices)***
  • 1 Jalapeno (optional)
  • 1 can Diced Tomatoes (drained)****
  • 1 can Black Beans (rinsed and drained)
  • Manchego Cheese (grated)*****
  • 2 Scallions (green parts only – chopped)

Sauce

  • 1 Avocado
  • 1/2 cup Mayonnaise (Vegan or regular)
  • juice of 2 Limes
  • 1/2 TSP Onion Powder
  • 1/2 TSP Garlic Powder
  • 1 TSP Chili Powder
  • 1/2 TSP Cayenne Pepper (optional if you want extra spice)
  • handful of Cilantro
  • Salt and Pepper to taste

*You can use any short pasta you like! I keep finding this Red Lentil Rotini at Aldi (Trader Joe’s) and it’s fantastic. I prefer it cold though 🙂

**I only used Corn on the cob because we had some, but canned or frozen will work also. You can still roast it but it won’t take as long.

***I keep buying these packaged small, colored Bell Peppers! They are so sweet and perfect for snacking. But use any type of Peppers you have on hand.

****I used fire roasted Diced Tomatoes. They have that smoky flavor and are perfect for dishes like this. Any diced tomato or fresh cherry or grape tomatoes will be wonderful. If you use fresh tomatoes I recommend putting them under the broiler as well!

*****Manchego is a Spanish cheese made from Sheep’s milk. It’s salty and delicious. I would also recommend Feta, Queso Fresco, Monterey Jack,  etc (grated or cubed!) Or No cheese at all works too!

instructions

  1. Bring a pot of water to boil and cook the Pasta according to the directions. (Always use the lower of the 2 times to keep it al dente.) Then rinse the Pasta with cold water.
  2. In the mean time, line a Broiler Pan with Aluminum Foil and add the Peppers and Corn. Drizzle with the Oil and season with Salt and Pepper. Broil on high, close to the flame, until all sides are nicely charred. The peppers will take about 15-20 minutes and the Corn should be done around 25 minutes. (Again, if using frozen or canned corn you are only charring 1 side so check often to prevent them from burning and remove before the Peppers if need be.)
  3. While the Vegetables are broiling, make the Sauce. Add all Sauce ingredients to a small mixer and pulse until smooth. Season with Salt and Pepper to taste.
  4. In a large bowl, toss Pasta and Sauce together until completely coated. Then add in the Tomatoes, Beans, Corn, and Peppers. Adjust seasoning if needed.
  5. Top with Cheese, Scallions, and more Cilantro. ENJOY!!

Did you try this recipe? Please share any comments or suggestions below!!

1 thought on “Mexican Pasta Salad with Avocado Lime Sauce”

Comments are closed.

Social Share Buttons and Icons powered by Ultimatelysocial
Pinterest
Pinterest
fb-share-icon
Instagram