Mexicali Pasta Salad

Mexicali Pasta Salad

6 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
FoodLady
Recipe by  FoodLady

“Mexican-style pasta salad that is a great change for a picnic.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. Mix black beans, corn, green chilies, red bell pepper, Italian dressing, Mexican cheese, green onions, cilantro, onion, taco seasoning, and lime juice together in a bowl. Add rotini and lightly stir to combine.

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Reviews (6)

Rate This Recipe
Sarah Jo
8

Sarah Jo

Instead of an italian dressing, I used a homemade Dorothy Lynch Style Salad dressing that I found on this site. I made no other changes. I made this the night before and portioned it out for lunches for my husband and I--we both really liked it. He asked me to make it again soon but to add chicken next time. This recipe's a keeper. REALLY good. NOTE: The longer it sits, the better it gets.

mrsmack
7

mrsmack

I love a good taco pasta salad. I made this, but instead of Italian dressing (I really dislike Italian dressing) I used sour cream mixed with a little milk. Otherwise I kept it the same. My 4 year old even loved it!

deaconjayz
4

deaconjayz

I added sliced cherry tomatoes; I added garlic shrimp shredded Mexican cheese

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 246 cal
  • 12%
  • Fat
  • 5.5 g
  • 8%
  • Carbs
  • 41 g
  • 13%
  • Protein
  • 8.8 g
  • 18%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 651 mg
  • 26%

Based on a 2,000 calorie diet

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