MEXICAN PASTA SALAD

This Mexican pasta salad is packed with veggies, beans, and the most amazing chili-lime dressing!

Author: Chelsea

Ingredients

• 3 and 1/2 cups mini farfelle pasta, measured when dry
• 1 cup corn (fresh preferred, canned ok)
• 1 cup black beans
• 3/4 cup assorted sweet bell peppers, chopped (or just 1 bell pepper)
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1/4 cup packed cilantro, finely chopped, ~1/3 a bunch
• 1 ripe avocado, pit removed and chopped
• Optional: cotija or queso fresco cheese

Dressing

• 3 tablespoons olive oil
• 3 tablespoons rice vinegar
• 5 tablespoons squeezed fresh lime juice
• 1 teaspoon white sugar
• 1/4 teaspoon garlic powder
• 1 teaspoon and 1/2 chili powder
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt

Instructions

1. Cook the pasta according to package directions. 
2. Visit chelseasmessyapron.com for full instructions.

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