Name: Mexican Pasta Salad
Prep time: 10 min
Cook time: 5 min
Total time: 45 min
Yield: 5
Ingredients: 1lb orzo, uncooked; 2 cups chopped tomatoes; 1 cup red onion; 1 cup corn; 1 can black beans; 1 cup crumbled queso; 1/4 cup mayonnaise; 1/4 cup sour cream; 1 tbsp chili powder; 1/2 tbsp cayenne powder; 1 tsp paprika; 1 tsp garlic powder; 2 tsp salt; 1/2 tsp pepper; 1/4 cup green onion; 1 avocado; Cilantro, for garnish

Learn how to make this colourful and tasty Mexican pasta salad. A sure winner all Summer long!

Don’t get me wrong, I love a good macaroni salad but during the Summer, pasta salad can begin to get a little… boring. The same pasta with a heavy mayonnaise dressing over and over again will start to lose it’s magic if you’re eating it every weekend.

Which is how I dreamt up this Mexican Pasta Salad. It started with a quest to create something a little lighter for our upcoming barbecue. Something with a bit more colour!

I have all of these amazing, vibrant vegetables floating around the garden, so why shouldn’t I use them?

What You Need to Make Mexican Pasta Salad

Orzo
Corn
Black Beans
Tomatoes
Green Onions
Crumbled Queso Blanco
Mayonnaise
Sour Cream
Chili Powder
Cayenne Pepper
Garlic Powder
Salt
Pepper
Cilantro
Avocado

How to Make Mexican Orzo Pasta Salad

Begin by cooking your uncooked orzo according to the instructions on the box.

When the orzo has finished cooking, strain it under running cold water and stir a lot! This will prevent the pasta from sticking together and getting clumpy. Transfer the pasta into a large bowl, cover and place into the fridge until it has cooled down.

While the pasta is cooling, you can take the time to begin preparing the other ingredients.

Dice your tomatoes, chop the green onions, strain and rinse the beans and corn, if you are using canned.

To make the pasta salad dressing, you will want to mix equal parts mayonnaise and sour cream. Season with chili powder, paprika, garlic powder, salt and pepper.

When the pasta has finished cooling, add all of the ingredients into the bowl and mix well.

Garnish with cilantro, avocado, fresh tomatoes and serve cold.

Yield: 5 servings

Mexican Pasta Salad

A vibrantly colourful take on your favourite barbecue staple!

Prep Time 10 minutes

Cook Time 5 minutes

Additional Time 30 minutes

Total Time 45 minutes

Ingredients

1lb orzo, uncooked
2 cups chopped tomatoes
1 cup red onion
1 cup corn
1 can black beans
1 cup crumbled queso
1/4 cup mayonnaise
1/4 cup sour cream
1 tbsp chili powder
1/2 tbsp cayenne powder
1 tsp paprika
1 tsp garlic powder
2 tsp salt
1/2 tsp pepper
1/4 cup green onion
1 avocado
Cilantro, for garnish

Instructions

Begin by filling a pot with water and bring to a boil.

When water is boiling, add in the pasta and boil for 8-10 minutes or until al dente.

While the pasta is boiling, prepare the other ingredients by diving the tomatoes, avocado, onion and rinsing the beans and corn.

Create the dressing by whisking together the mayonnaise, sour cream and spices listed above.

When the pasta has finished cooking, immediately strain out the water and run the pasta under cold, flowing water. Stir well to prevent the pasta from sticking together.

Once the pasta has cooled, transfer to a bowl and add in the dressing and other ingredients. Combine fully.

Top with cilantro or crumbled tortilla chips for garnish and serve cold.