Mexican Pasta Salad
This creamy Mexican Pasta Salad is packed full of vegetables and tossed together in a creamy mustard dressing. It’s great for entertaining a large crowd or snacking on all week long!
Servings: 6 servings
Ingredients
- 10 oz. NatureSweet® Medley Tomatoes halved
- 3 cups dried elbow pasta
- 2 tsp extra virgin olive oil
- 1 cup red cabbage chopped
- 2 ears of corn kernels removed
- 1 can black beans drained
- 1 pkg NatureSweet® Mini Bell Peppers
- 3/4 cup shredded mexican cheese
- 1 avocado diced
- Cilantro to garnish
Creamy Mustard Dressing
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup flat-leaf parsley leaves chopped
- 2 tbsp lemon juice
- 1 tbsp wholegrain mustard
Instructions
- Cook pasta in a large saucepan of boiling, salted water following packet directions. Drain. Refresh under cold water. Drain well.
- While pasta is cooking, make the creamy mustard dressing: Combine sour cream, mayonnaise, parsley, lemon juice and mustard in a bowl. Season with salt and pepper.
- Place cabbage over the base of round glass serving bowl.
- Top with corn, then half of the pasta. Spoon over 3/4 of the dressing.
- Place the black beans over the dressing layer.
- Layer the diced mini bell peppers.
- Toss half of the diced tomatoes, and remaining pasta together.
- Spoon over the black bean layer.
- Add on the diced avocado. Drizzle with remaining dressing.
- Sprinkle it with cheese and the remaining tomatoes.
- Garnish with cilantro and serve.
Nutrition
Calories: 751kcal | Carbohydrates: 67g | Protein: 17g | Fat: 47g | Saturated Fat: 12g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 388mg | Potassium: 681mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1848IU | Vitamin C: 46mg | Calcium: 181mg | Iron: 3mg