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Tex Mex pasta salad recipe
Tex Mex pasta salad recipe
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Vibrant veggie pasta salad with a Mexican twist for a fresh and satisfying meal.
Ingredients:
  • 320g carton cherry tomato medley mix
  • 1 avocado
  • 3 mini flour tortillas
  • 3 green shallots
  • 250g dried elbow pasta
  • Canola oil, to shallow-fry
  • 400g can corn kernels, rinsed, drained
  • 400g can black beans, rinsed, drained
  • 310g jar roasted pepper strips, drained
  • 1 bunch fresh coriander
  • Light sour cream, to serve
Instructions:
  • Fill a large saucepan one-third full with water and bring it to a boil by placing it over high heat and covering it.
  • Prepare the ingredients: halve the tomatoes, slice the avocado, cut the tortillas into thin strips, and thinly slice the shallots while heating up the water.
  • Transfer the boiling water from the kettle into the hot water in the pan. Cover and bring to a boil. Add the pasta and cook according to package instructions for 2 minutes less than stated. Drain.
  • While the pasta is boiling, pour enough oil into a frying pan to reach a depth of 1cm. Heat over medium heat. Add the tortilla strips and fry for 1-2 minutes until golden. Place on a paper towel-lined plate to drain excess oil.
  • Combine pasta, tomato, corn, beans, and peppers in a large serving bowl. Toss to mix well. Coarsely chop coriander leaves and add to the bowl. Mix until everything is well combined. Garnish with avocado, tortilla strips, and a dollop of sour cream. Season to taste and serve.

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