Mexican Pasta Salad
Prep:  15 minutes
Cook:  7 minutes
Serves:  6-8
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Average: 5 (4 votes)
Difficulty:
Cuisine:
Saved:
Mexican
69
Recipe by: Australian Eggs
Indulge in the vibrant and zesty flavours of this Mexican Pasta Salad. It's a breeze to prepare and makes a generous serving, making it perfect for gatherings. With its colourful presentation and the harmonious blend of flavours, this is a refreshing dish that's easy to love.
Credit: Whisk Media Group
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Play Video: Mexican Pasta Salad
Mexican Pasta Salad
Ingredients:
Dressing
Pasta Salad
Turn this egg salad into an appetiser!
Turn this egg salad into an appetiser!
Use this egg salad to fill mini buns and you have a great finger food that you can serve cold.

Click here to get the recipe
Method:
Dressing
  1. Whisk all ingredients in a bowl until smooth. Set aside.
Pasta Salad
  1. Cook pasta in a large pot of boiling water until tender. Drain. Rinse under cold water. Cool.
  2. Cook eggs in a saucepan of boiling water for 6 minutes for medium softness. Remove with a slotted spoon and cool in cold water. Peel. Cut in half.
  3. Place pasta in a large bowl with remaining ingredients except eggs. Add half of the dressing and stir until combined. Arrange in a serving bowl with eggs nestled in amongst salad. Sprinkle with chilli if using. Drizzle with remaining dressing.
Tips & Hints:
  • Use Solanato or Perino tomatoes available from supermarkets
  • We used chipotle hot sauce which was not spicy but you can use any of your favourite or even a Mexican salsa. For added spice, add a fresh finely chopped jalapeno to salad.
  • Salad can be made up the day ahead without the dressing, avocado or eggs. Stir through a good drizzle of olive oil to keep pasta separated. Cover and refrigerate salad then add dressing, avocado and eggs when ready to serve.
Nutrition Information
Per adult serving (484g)

Calories

633.0

Energy

2650.0kJ

Protein

22.9g

Fat, Total

30.9g

Saturated

6.5g

Carbs, Total

59.6g

Sugars

9.0g

Dietary Fibre

12.8g

Sodium

517.0mg
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