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Home » Salads » Easy Mexican Pasta Salad with Chile Lime Dressing

Published: Jun 26, 2012 · Modified: Jun 21, 2021 by Nancy · This post may contain affiliate links · This blog generates income via ads

Easy Mexican Pasta Salad with Chile Lime Dressing

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Mexican Pasta SaladHow a happy experiment led to this Easy Mexican Pasta Salad with Chile Lime Dressing...

One of the things I love most about writing this food blog is that I get to try foods I've never had before. So when Hodgson Mill sent me boxes of their new Whole Wheat pasta to experiment with for their Summer Pastabilities contest, I couldn't wait to start playing with it!

I have to admit that up to this point, I haven't been a huge fan of  whole grain pastas and I've tried quite a few - they were either tough or doughy or just downright unappealing so I was a little skeptical. But this pasta is  different -  tender and flavorful, with just a hint of nuttiness - in short,  it's delicious!!

After narrowing down my ideas I decided to try my hand at a pasta salad - another dish that isn't always high on my "favorites" list despite the fact that I  love pasta. My objection? For the most part I've found them to be bland and well.. boring, which is a shame, since pasta salads are perfect for summer eating and are a great choice for  picnics, barbeques and potlucks.

Bell peppers, avocado, whole wheat pasta and crispy tortilla strips all wrapped up in a zippy dressing make this Mexican Pasta Salad a salad you will crave again and again!

Since I love the flavors of chile, lime and tomatoes I thought that would be a great base to start from - and if my "taste testers" are to be believed, I was right. To add a bit more flavor, I roasted corn, tomatoes and peppers  and then added a little avocado and sliced green onion, finishing it all off with a  zesty lime and chile dressing . Now this is a mexican pasta salad!!!

I was compensated by Hodgson Mill for this recipe but as always, all opinions stated are entirely my own.

This Easy Mexican Style Pasta Salad with Chile Lime Dressing recipe is a summer potluck, party and backyard bbq star that can be made ahead.

Mexican Pasta Salad

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Course: Salad
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 - 10 servings
Calories:
Author: Nancy Buchanan

Ingredients

  • 1 – 10 oz. box Hodgson Mill Whole Wheat Pasta – bowtie or medium shells
  • 1 quart chicken stock
  • 3 quarts water
  • 2 ears of fresh corn kernels cut off the cob
  • 6 roma tomatoes cored and cut into ½ inch dice
  • 1 large orange bell pepper seeded and cut into ½ inch dice
  • 1 large avocado peeled, seeded and cut into ½ inch dice
  • 3 scallions sliced ¼ inch thick
  • ¼ cup minced cilantro
  • 3 Tbsp. corn oil
  • Corn Strip garnish optional_
  • 2 small corn torillas cut into ⅛ inch strips (optional)
  • 1 cup canola oil optional
  • Dressing:
  • Juice of two limes
  • 3 Tbsp. white wine vinegar
  • 1 Tbsp. agave nectar or honey
  • ½ - 1 jalepeno seeded and minced
  • ¼ tsp. chile powder
  • large pinch of salt
  • ¾ cup corn oil

Instructions

  • Pre heat oven to 400 degrees.
  • Combine the chicken stock and water in a large saucepan or stockpot and bring to a boil. Add the pasta and stir until the water is boiling vigorously. Cook for 7 to 9 minutes until desired tenderness. Drain pasta and set aside.
  • While the pasta is cooking, combine the corn, tomatoes and bell pepper on a sheet pan sprayed with cooking spray. Drizzle with the 3 Tbsp. corn oil and season with salt and pepper. Roast the vegetables for 15 – 20 minutes until vegetables are nicely browned. Remove pan from the oven and set aside.
  • To make the dressing, combine the lime juice, white wine vinegar, jalepeno, agave nectar, chile powder and salt in a small bowl. Whisk to combine. While whisking, slowly drizzle in the corn oil. Set dressing aside.
  • Corn strip garnish (optional): Heat the canola oil in a medium saucepan over medium high heat. When oil just begins to simmer, drop one of the tortilla strips in the oil. Cook for 2 minutes until nicely browned. If browning too quickly, reduce heat. Add the tortilla strips in small batches, being careful not to crowd the pan. Using a slotted spoon, remove the strips from the oil and drain on several layers of paper towels. Dust with chile powder and salt while still warm. Set aside.
  • To make the salad, place the pasta in a large bowl. Add the roasted vegetables and drizzle the dressing on. Toss to thoroughly mix and taste, adding more dressing if desired.
  • Gently mix in the avocado, scallions and cilantro. Garnish with the tortilla strips if using.
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Reader Interactions

Comments

  1. Mel says

    June 26, 2012 at 4:08 pm

    Mmm... I love pasta salads. This one looks really good!

    Reply
  2. Lana @ Never Enough Thyme says

    June 27, 2012 at 4:24 pm

    What a great pasta salad, Nancy! Love all the Mexican/southwest flavors in this.

    Reply
  3. Bonnie Banters says

    June 30, 2012 at 10:32 am

    I love pasta salads...they are perfect for summer! Altogether, I'm not a big pasta eater because of the carbohydrates; but when I do eat pasta, I prefer the wholegrain. This salad not only sounds fabulous, but is also gorgeous! It'd be great this weekend in the South because of the soaring temperatures!

    Reply
  4. Barbara | Creative Culinary says

    July 02, 2012 at 8:35 pm

    That is one beautiful salad. Sounds delish and is just so pretty!

    Reply
  5. Shayna says

    May 13, 2013 at 11:27 am

    Is this something I could make ahead and serve chilled at a potluck lunch? Or do you serve it while things are still warm?

    Reply
  6. Jennifer says

    June 29, 2013 at 2:39 pm

    I saw this on a 4th of July roundup and just had to pin it. I hope you’ll share your best post of the week on my Friday Flash Blog Linky Party going on ALL weekend at The Jenny Evolution.

    Jennifer
    thejennyevolution.com

    Reply
    • Nancy says

      July 01, 2013 at 11:09 am

      Thanks for the pin! Looking forward to the Linky party!!

      Reply

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Hi, I’m Nancy Buchanan! At A Communal Table, you’ll find simple, delicious recipes inspired by world cuisine.

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