Mexican Pasta Salad with Lime Vinaigrette Dressing
Servings: 8
Calories: 363kcal
Cost: $9
Large family sized salad that's so colourful, tasty and simple to make.
Print Recipe
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
