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Mexican Pasta Salad with Lime Vinaigrette Dressing
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Mexican Pasta Salad with Lime Vinaigrette Dressing

Large family sized salad that's so colourful, tasty and simple to make.
Course Lunchbox Ideas, Salad
Cuisine Mexican
Keyword Lime Vinaigrette Dressing, Mexican Pasta Salad
Prep Time 20 minutes
Cook Time 8 minutes
Servings 8
Calories 363kcal
Cost $9

Equipment

  • 1 Large pot
  • Knife
  • Empty Jam Jar
  • measuring spoons
  • measuring cups

Ingredients

SALAD INGREDIENTS

  • 250 gm dried pasta spirals About 3 cups
  • 1 can corn kernels drained 420 gm
  • 1 can black beans drained 420 gm
  • 1 cup Kalamata olives pitted sliced if you prefer
  • 1 red capsicum chopped
  • 1 yellow capsicum chopped
  • 1 red onion finely diced
  • 1 green shallot
  • 300 gm cherry tomato's halved 300 gms
  • 1/2 cup fresh chopped coriander leaves or Cilantro for our US friends

DRESSING

  • 1/2 cup light olive oil
  • 1/3 cup fresh lime juice
  • 2 tabs honey adjust to your taste if needed *note
  • 1/2 tsp cumin
  • 1/2 tsp sweet paprika
  • 1 clove garlic crushed optional

Instructions

  • Boil the pasta according to packet directions. Drain and rinse with cold water and add to a largish salad bowl.
  • Add ;the drained corn kernels and black beans, olives, chopped capsicums, halved cherry tomatoes, finely chopped red onion and shallot and finally the coriander (cilantro). Mix all the ingredients together.
  • Place all the salad dressing ingredients into an empty jam jar and shake till combined. Adjust to your taste.

Notes

  • We do love a salad dressing on the sweeter side but adjust the honey to your own taste.

Nutrition

Calories: 363kcal | Carbohydrates: 44g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 528mg | Potassium: 480mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1027IU | Vitamin C: 58mg | Calcium: 50mg | Iron: 2mg