Mexican Pasta Salad Recipe
Shake up Taco Tuesday with this cool and zesty pasta salad
Backyard grilling season is officially upon us (if you don’t grill all through the winter!) and this delicious taco grilled chicken served on top of cool and creamy Mexican pasta salad with avocado is a great way to kick off the season for backyard eating.
What You Need:
Taco Grilled Chicken:
2 boneless, skinless chicken breasts
½ cup plain yogurt
1-2 tbsp lime juice
2 tbsp taco seasoning
Combine yogurt, lime juice and taco seasoning, Marinate chicken breasts in mixture for 30min – 2hrs.
Grill on the bbq until cooked through
Mexican Pasta Salad:
Pasta – Macaroni or fusili are good for a salad
corn (frozen, canned, or cut from cob)
black beans, canned, drained and rinsed
tomato, cherry or roma, diced
bell pepper, diced
red onion, diced
green onion, sliced
Lime Vinaigrette Dressing
zest and juice of 2 limes
1/3 cup olive oil
2 tsp honey (or white sugar) or to taste
1.5 tbsp apple cider vinegar
1/2 tsp cumin
1/4-1/2 tsp paprika
1/4-1/2 tsp chilli powder
1/4-1/2 tsp garlic powder
Place all ingredients in a mason jar and then shake to combine
How to Prepare Mexican Pasta Salad
Cook pasta as directed, let cool.
Dice all veggies and place in large bowl except for cucumber, avocado and cilantro.
Add black beans to bowl.
Mix in cooled pasta.
Make vinaigrette to taste, mix through pasta salad.
Put lettuce on a serving plate and add pasta salad.
Top with cucumbers, avocado, cilantro, grated cheese and sliced chicken.
Based on 6 servings
(analysis based on using: 400 grams pasta, 1 cup of corn, 100 ml black beans, 2 tomatoes, 200 grams lettuce, 1 avocado, 150 g cucumber, 1 pepper, 100 grams cheddar, 100 gram onion)
35 g Protein
26 g Fat.
8.5 g Fibre
We hope you enjoy this Mexican pasta salad recipe! Looking for more great grilling recipes? Try these:
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