Mexican Pasta Salad
Hooray for the upcoming weekend! Not only is it starting to feel like Summer around here, but Saturday is Cinco de Mayo… a day filled with yummy Mexican food, chips & salsa and (if you’re like me) lots of margaritas!
And just in time for those festive parties, I’m sharing below this great Mexican Pasta Salad. It’s a perfect picnic dish, as it takes just 10 minutes to prepare and can be ready 2 days ahead of time! Filled with good-for-you veggies, it’s a great no-guilt side dish… especially after a few slushy margaritas!
- 2 c elbow pasta
- 2 tbsp fresh lime juice
- 4 tbsp virgin olive oil
- 1 clove garlic, minced
- 1 tsp Kosher salt
- 1/4 tsp freshly-ground black pepper
- 1/2 cup fresh pico de gallo
- 3 plum tomatoes, finely chopped
- 1 c pitted black olives, coarsely chopped
- 1 (15 oz) can black beans, rinsed and drained
- 1 (5 oz) can chopped green chilies, drained
- 1 tbsp finely chopped fresh cilantro
Cook the pasta according to the directions on the package. Drain. Meanwhile, put the lime juice in a large serving bowl. Whisk in the oil in a slow steady stream until incorporated. Stir in the garlic, salt, pepper, and pico de gallo.
Add the hot pasta to bowl and stir to combine. Stir in the tomatoes, olives, beans, chilies, and cilantro. Refrigerate until cold, at least 1 hour or up to 2 days. Bring to room temperature before serving.
Adapted from: Panera Bread Company