image for Tex-mex pasta salad recipe

Tex-mex pasta salad by Kim Coverdale

Tex-mex pasta salad for 6 person

Ingredients for Tex-mex pasta salad

  • 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
  • Tex-mex pasta salad, How to Make

    • Step 1
      Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Rinse under cold water. Drain.
    • Step 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.
    • Step 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.

    Notes:

    Additional information for Tex-mex pasta salad

    Preparation: 0:30 Minutes, Cooking: 0:10 Minutes, Serving: 6 Person, Level:

    Nutrition Info:

    1400 kj Energy, 13g Fat Total, 3g Saturated Fat, 6g Fibre, 9g Protein, 12.15mg Sodium, 4g Carbs (sugar), 41g Carbs (total),

    All nutrition values are per serve

    This Tex-mex pasta salad published first on: Super Food Ideas, Images by: Ben Dearnley

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