1 hr 30 mins
A great summer salad and side with a delicious, creamy dressing.
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Units: US | Metric
- 1 lb fusilli (uncooked)
- 1 1/2 tablespoons olive oil
- 4 large tomatoes, seeded and diced
- 3 cups corn kernels (fresh or frozen, thawed)
- 3 large carrots, thinly sliced on diagonal, slices cut lengthwise into thin strips
- 1/2 large red onion, chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lime juice
- 2 jalapeno peppers, seeded and minced
- 1 1/4 teaspoons chili powder
- 1 1/4 teaspoons ground cumin
- 1/2 cup fresh cilantro, chopped
- salt & pepper
- 1Cook fusilli pasta according to package directions, until just tender but firm to the bite.
- 2Drain pasta and rinse with cold water to cool.
- 3Transfer drained pasta to a large bowl.
- 4Add 1 1/2 Tablespoons olive oil and mix thoroughly to coat.
- 5Add diced tomatoes, corn kernels, carrot strips and chopped onions; toss well.
- 6In a small bowl, whisk together mayonnaise, Dijon mustard, and fresh lime juice.
- 7Mix in minced jalapenos, chili powder, ground cumin and chopped cilantro.
- 8Add dressing to pasta mixture and mix well to blend.
- 9Season to taste with salt and pepper.
- 10Chill at least 1 hour before serving.
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Nutritional Facts for Mexican Fiesta Pasta Salad and Dressing
Serving Size: 1 (338 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 511.7
- Calories from Fat 111
- Total Fat 12.4 g
- Saturated Fat 1.8 g
- Cholesterol 5.0 mg
- Sodium 239.8 mg
- Total Carbohydrate 89.5 g
- Dietary Fiber 7.6 g
- Sugars 8.4 g
- Protein 14.5 g