Tex Mex Pasta Salad
Pasta, black beans, fire roasted corn, poblano, and other classic Tex-Mex flavors come together in this unique and delicious black bean pasta salad. You can make it up to 2 days ahead of time.
Servings 12 servings
Calories 383kcal
Equipment
Ingredients
Pasta Salad
- 12 ounces pasta cooked and drained - don't rinse
- 8 slices bacon cooked until crispy and crumbled. Fat reserved
- 2 cups Fire Roasted Corn drained if canned
- 1 ½ cups black beans about 1 can - drained
- ⅓ cup cilantro chopped
- 1 poblano pepper diced (fire roasted optional)
- 1 bunch green onions chopped
- 1 pint cherry tomatoes cut in quarters
- 3 ounces queso fresco crumbled
Creamy Tex Mex Dressing
- 2 tablesoons chipotle in adobo
- 1 teasoons ground cumin
- 1 teaspoon smoked paprika
- ¼ cup lime juice
- 1 cup mayonnaise
- 1 tablespoon sugar
- lime zest from one lime
- Salt and pepper
Instructions
Pasta Salad
- Gently toss all pasta salad ingredients in a large bowl, reserving 1 ounce or so of the queso fresco.
- Spoon the dressing over and mix gently.
- Add reserved queso fresco to the top of the salad.
- Cover and refrigerate at least 2 hours.
Creamy Tex Mex Dressing
- Add all the dressing ingredients to a blender.
- Blend until smooth.
- Taste and adjust seasoning.
Notes
To Fire Roast Poblano:
Use a plumber's torch to roast the outside skin of the poblano until blackened and blistered.
Nutrition
Calories: 383kcal | Carbohydrates: 35g | Protein: 10g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 279mg | Potassium: 355mg | Fiber: 3g | Sugar: 4g | Vitamin A: 505IU | Vitamin C: 20.4mg | Calcium: 60mg | Iron: 1.5mg