Southwestern pasta salad
The taste of Tex Mex combined with your favorite pasta.
Is there anything more comforting than pasta? It's the food world's version of a Snuggie. It's like a nice warm hug. I just love pasta!
While some are looking for fun and tasty ways to reduce their pasta intake, I am seeking the opposite.
That's what I love about this southwestern pasta salad. It combines pasta with another favorite of mine: Tex Mex. Well, anything Mexican really. What I love about Tex Mex is the freshness of it. And that works so well with pasta salad because, face it, pasta salad is usually pretty dense and heavy. So let's get to making it.
- 1 pound fusilli pasta
- 2 large avocados
- 1/3 cup sour cream
- 1/2 cup black beans
- 1/2 cup corn
- 1/3 cup chopped cilantro
- 3/4 teaspoon salt
First thing, we need to cook the pasta. Now, cooking pasta for a pasta salad is a bit different than cooking it for a plate of spaghetti. The big difference is rinsing it. You don't rinse pasta after cooking it, except when making pasta salad. So cook the pasta per instructions, and rinse. If you want some great tips on cooking perfect pasta every time, watch my video on it. By the way, not all pasta is created equal. Find out how to choose the perfect pasta here.
Halve, pit, and mash the avocados in a large mixing bowl. Add in the sour cream and the salt. Now using a whisk, combine until the mixture is smooth.
Add in half of the pasta. Toss the pasta in the mixture, making sure that all of it is coated. Now, depending on the size of the avocados you have, you might not be able to use all of the pasta. You want your pasta to be lightly coated. Keep adding in more pasta until you reach that.
Once the pasta is fully coated, add in the remaining ingredients, like the corn, black beans, and fresh cilantro. And just fold them in. They don't have to be coated by the sauce.
Chill the mixture in the fridge for an hour before serving. Enjoy!
Related Topics: Salads