Tex-mex pasta salad

Cooking Salads Tex-mex pasta salad

Combine in-season capsicums with pasta curls to create this tasty dish the whole family will enjoy.

Lables: Diabetes friendly Low kilojoule Low sodium Low sugar Lower gi Vegan Vegetarian Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Rinse under cold water. Drain.
  2. Meanwhile, place corn on a microwave-safe plate. Cover loosely with plastic wrap. Microwave on high (100%) for 4 minutes or until corn is tender. Set aside for 5 minutes or until cool enough to handle. Carefully cut kernels from cob.
  3. Place pasta, corn, capsicum, tomato, onion, avocado and coriander in a large bowl. Place lime juice, oil and Tabasco in a screw-top jar. Secure lid. Shake well to combine. Drizzle over salad. Season with salt and pepper. Toss to combine. Serve.

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2 cups dried pasta curls
2 corn cobs, husks and silk removed
1 medium red capsicum, diced
1 medium green capsicum, diced
200g grape tomatoes, quartered
1/2 medium red onion, finely chopped
1 medium avocado, diced
1/2 cup fresh coriander leaves
1/4 cup lime juice
1 tbsp olive oil
1/2 tsp Tabasco sauce

Adv

Autors
Preparation time
30
Cooking time
10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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