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Home -> On the Side -> Salads

Mexican Pasta Salad Recipe Rating: N/A
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Recipe submitted by chefdude7263






Ingredients   (view qty in metric system instead)
20 ounces uncooked fusili pasta
1/3 cup plus 1 1/2 tbsp. olive oil
4 cups seeded, diced tomatoes
3 cups fresh or frozen, thawed corn kernels
3 large carrots, peeled and julienned
1 1/2 cups chopped red onion
2 tbsp. Dijon mustard
2 tbsp. lime juice
2 jalapeno chilies, stemmed, seeded and minced
1 1/4 tsp. chili powder
1 1/4 tsp. ground cumin
1/2 cup chopped fresh cilantro leaves

Directions
Heat a large pot of lightly salted water to a boil. Add the fusili and boil until just tender, stirring frequently. Drain the pasta and cool under running water. Drain the pasta again and transfer to a large bowl. Add 1 1/2 tbsp. olive oil, tomatoes, corn, carrots and red onion and toss to coat. Whisk together the Dijon and lime juice in a small bowl. Gradually whisk in the remaining 1/3 cup olive oil. Stir in the jalapenos, chili powder and cumin. Pour the Dijon mixture over the pasta salad and sprinkle with the cilantro. Toss well to blend. Cover and refrigerate the pasta salad until ready to serve.

Serves 6 to 8.



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