Description
A refreshing Mexican corn pasta salad perfect for summer gatherings.
Ingrédients
L'échelle
- 8 oz pasta
- 1 can corn, drained
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1/2 cup bell pepper, diced
- 1/4 cup lime juice
- 2 tbsp olive oil
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and cool.
- In a large bowl, combine corn, tomatoes, onion, cilantro, and bell pepper.
- Add cooled pasta to the bowl.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the pasta and vegetables. Toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For a spicier version, add jalapeños.
- This salad can be made a day ahead.
- Serve cold for best flavor.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 10 minutes
- Catégorie: Salad
- Méthode: Mixing
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 250
- Sucre: 3g
- De Sodium: 150mg
- La graisse: 8g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 38g
- La fibre: 4g
- La protéine: 7g
- Le taux de cholestérol: 0mg
Mots-clés: Mexican corn pasta salad