Love me some Tex Mex flavors! Black beans, peppers, corn and of course our good friend avocado! All tossed up with a quick and easy Chili Tomato Vinaigrette!
I used cavatappi pasta because I think they are cute 🙂 I wanted wagon wheel pasta but couldn’t find them. Was there another shift in the universe that I missed. No wagon wheel shaped pasta anymore? What is the world coming too?
The vinaigrette is super simple! Fresh tomato, garlic, olive oil, vinegar and a pinch of cumin and chili powder. I whirl it all up in my little blender. Its the only electric gadget (beside my Kitchen Aid) that I use all the time. A food processor would work, as would an immersion blender (my second favorite gadget). It only takes about 3-4 minutes to make, and is well worth the extra few minutes. Gets a nice little kick from the chili powder for added Yee Haw!
You could add grilled chicken or shrimp to make it a whole meal and this makes a big batch so you can feed that hungry lunchbox.
I love corn, and I think fresh would be best, but I used thawed frozen. Some days ya just don’t have time to get to the store. If you use fresh, don’t cook it. Just take it off the cob and leave it all crunchy and stuff.
I tossed in a poblano pepper which, to be honest, was a little spicy for this girl. Usually I can eat those things raw but sometimes, you get a hottie. An anaheim or bell would be a good sub if you have kiddo’s munching on this.
One of my favorite corn salads is this Corn and Avocado Salad with Honey Lime Vinaigrette! The vinaigrette keeps the avocado green and the honey adds just enough sweetness to the corn.
And either of these salads would go really well with these Easy Salmon Burgers with Avocado Salsa!
You can see all my salads HERE!
It’s sunny in Seattle!
Tex Mex Pasta Salad with Chili Tomato Vinaigrette
An easy to make pasta salad with all the Tex Mex Southwest flavors we love! Includes a easy to make Fresh Tomato Vinaigrette recipe.
- 12 ounces cavatappi pasta or your favorite shaped pasta
- 1 14 ounce can black beans, drained and rinsed
- 1 cup corn, fresh or thawed frozen
- 1 cup chopped pepper, poblano, serrano or bell depending on how much heat you like
- 1 cup chopped red bell pepper
- 1/3 cup chopped red onion
- 1 fresh avocado, cubed
- 1/2 cup crumbled cotija or feta cheese
Chili Tomato Vinaigrette
- 1 large tomato, cubed
- 2 tablespoons dijon mustard
- 1 clove garlic
- 1/4 cup apple cider vinegar white will work in a pinch
- 3/4 cup extra light olive oil
- 2 teaspoons dried oregano or 1-2 tablespoons fresh
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
Bring large pot of water to a boil. Cook pasta according to package directions. Drain and rinse.
While pasta is cooking, prepare dressing by combining all ingredients in a blender or food processor for 10 seconds or so until well combined. (taste for salt, pepper, seasoning). Pour into jar and store in fridge until ready to use.
Combine cooked and drained pasta with prepared veggies.
Top with dressing and mix. You will not need all the dressing. Save what you don't need to dress up the leftovers!
Taste for seasoning! More salt, pepper?
Top with avocado and crumbled cheese.
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