Mexican Pasta Salad
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 8 ounces tricolor rotini noodles, cooked and drained
- 1 (15 ounce) can kidney beans
- 1 (8 ounce) can corn, drained
- 2 chopped tomatoes
- 1 small green pepper, chopped
- 1⁄2 cup sliced green onion
- 1 (2 1/4 ounce) can black olives, sliced
- 1 cup shredded cheddar cheese
-
DRESSING
- 1 (10 ounce) can diced tomatoes with green chilies
- 3⁄4 cup Italian dressing
directions
- In a large bowl combine all salad ingredients and mix well.
- Then combine the dressing ingredients in small bowl and pour over salad.
- Mix all to coat and chill until ready to serve.
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Reviews
-
Thank you for sharing this recipe! We love pasta salad, and really enjoyed this unique version. The dressing was somewhat spicy, but not too hot--just the way we like it! The combination of beans, veggies and pasta is perfect! We shared some with a friend, who recommended her sister serve it in her local restaurant!
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I am going to make this but already see where I will make changes. The base for the recipe sounds very good. I will add fresh chopped cilantro, cotija or queso fresco...pinto instead of kidney beans, diced avocado and some cumin. I can taste it already....yummmmm. Could make the dressing creamy by adding sour cream...hmmmm.
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I really liked this recipe especially the dressing! My adjustments included omitting the beans, olives, and cheese and adding more veggies that I needed to use like cucumber, avocado, carrot, and baby spinach. I'm "heat" sensitive so I added a bit more Italian dressing. I love the dressing enough that I will keep on hand for my green salads. Would probably be great w/ chicken added, too. Thank you for a great recipe! Update: I made an all veggie salad including slaw with the dressing and it was fabulous!
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