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.
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Mexican Pasta Salad

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Salad
Cuisine: American
Servings: 8 - 10 servings
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 1/8 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.