Wednesday, July 27, 2011

Mexicali Pasta

This is a great picnic recipe, and it makes a big ole batch too!

I found the original recipe over on the Kraft website. The jalapeños are optional, but they do help kick this up a bit. Leave them out for a still great salad.

Makes: 20 servings
Prep time: 10 minutes
Cook time: 15 minutes
Printable Recipe


  • 1 lb wagon wheel pasta
  • 2 cups black beans (use 1 15.5 oz can or cooked dried beans)
  • 2 cups corn kernels (use 1 15.5 oz can or par-cooked fresh kernels)
  • 1/2 cup red peppers, chopped
  • 2 green onions, sliced thin
  • 2-4 jalapeños, minced (optional)
  • 1/2 cup light Ranch dressing
  • 1 T taco seasoning (use store bought or our homemade version)
  • 1/2 lime, juiced
  • 1/2 cup Mexican Style shredded cheese mix
  • 1/3 cup minced fresh cilantro

1. Cook the pasta according to box instructions, but do not add salt. Rinse well, drain, and let cool. Place in a large bowl.

2. Add beans, corn, green onion and jalapeños. Mix.

3. Mix the salad dressing, taco seasoning, and lime juice in a small bowl. Add to pasta and toss to cover.

4. Mix in cheese and cilantro.

Note: If the pasta gets a little dry, just mix in a little more Ranch dressing.

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