Sunday, May 3, 2015

Mexican Pasta Salad

I love weekends and even more so good food and this pasta salad is exactly that you guys! This is by far the easiest and fastest pasta to make and will be a for sure hit wherever you take it or at home with your favorites! With summer on its way this will be a must have for any BBQ or day out by the pool. We always head up to the canyon in the summer for BBQ's and this will be in my picnic basket [which I have my eyes on this one] for sure along with my usual Dr. Pepper. We celebrated our little stud yesterday and nothing you need more than good food is good friends and it was so fun to catch up and laugh! Fell in love with strawberries and the best whipped cream puff to dip it in and now I am hooked! I am going to have to start adding them to everything even a good pasta salad! 



Mexican Pasta Salad

 1 16oz. box of rotini tri-colored pasta
2 cans of black beans
1 small bag of frozen corn
1 10oz. can of Rotel [tomatoes and chilies]
4 green onions
1/2 bell pepper [I used a green and yellow pepper]
1/4 cup white onion
2-3 tablespoons of fresh cilantro
3/4 cup Italian dressing [I made mine with olive oil, red vinegar and Italian packet]
Feta cheese

Cook and drain pasta according to package
Rinse and drain black beans, thaw and drain corn, and drain Rotel tomatoes.
Chop green onions, peppers, onion, and cilantro
Mix all ingredients together and refrigerate for at least 2 hours
Sprinkle feta cheese to your liking




When I first tried this pasta I couldn't put the fork down, which makes it perfect for a light lunch or a side dish for dinner! Eric loved it and I am still trying to get Adie on board but she sure loves her quesadillas so we're even! This Mexican pasta salad will always be my favorite and sharing it with you guys is second best! Hope you have had the best weekend so far, ours seem to go by way too stinking fast and we are ready for a little Cinco De Mayo fiesta and for me a good siesta!


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