Mexican Pasta Salad
Prep:  15 minutes
Cook:  7 minutes
Serves:  6-8
Average: 4.8 (4 votes)
Difficulty:
Cuisine:
Saved:
Mexican
60
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
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Mexican Pasta Salad
Mexican Pasta Salad
Ingredients:
Dressing
Pasta Salad
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.
FacebookPintrestX (Twitter)Google ClassroomShare via Email