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Mexican Pasta Salad

Here's how you make Mexican Pasta Salad
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  • Servings: 6
  • Prep: 20m
  • Cook: 0m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 cups dry small pasta (shell pasta)
  • 2 tablespoons fresh lime juice
  • 1/3 cup olive oil
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup salsa (chunky salsa)
  • 1/2 red bell pepper (finely chopped)
  • 3 plum tomatoes (finely chopped)
  • 1 to 2 tablespoons minced jalapeno pepper
  • 1 cup black olives (coarsely chopped)
  • 1 can (14 ounce) red kidney beans (rinsed and drained)
  • 1 can (15 ounce) green chilies
  • 1 tablespoon finely chopped fresh cilantro (or parsley)
  • Pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Cook the pasta according to the directions on the package. Drain. Meanwhile, put the lime juice in a large serving bowl. Whisk in the oil in a slow steady steam until incorporated. Stir in the garlic, salt, pepper, and salsa.

  • Step 2: Add the HOT pasta to bowl, and stir to combine. Stir in the bell pepper, tomatoes, olives, beans, chilies, and cilantro or parsley.

  • Step 3: Refrigerate until cold, at least 1 hour or up to 2 days. Bring to room temperature before serving.

We hope you enjoy this recipe!

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