Mexican Pasta Salad
  • 1 lbs of pasta, cooked, drained and quickly rinsed with cold water
  • 1 cup of frozen (thawed) corn
  • ½ cup of sliced black olives
  • 1 can (15oz) black beans, drained and rinsed
  • 2 large beefsteak Tomatoes, chopped
  • 1 half red bell pepper, diced
  • ¼ cup Red onions, diced
  • Cilantro and tortilla chips for garnish
  • salt/pepper
  1. Cook the pasta al dente. Rinse with cold water to stop them from cooking. In a large bowl combine all the ingredients for the salad together. Don’t toss yet.
  2. Whisk all the dressing ingredients together until smooth. Pour over the pasta ingredients and toss gently until everything is combined.
Recipe by Salted Gold at