Zesty Mexican Pasta Salad

A Delicious Mexican Pasta Salad for a Crowd

Posted by Cleo T.

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You Will Need (19 things)

  • 16 oz Penne
  • shrimps
  • 1 tbsp Oil
  • Salt and Pepper to taste
  • 1 Medium Orange Zest ed and juiced
  • 1 Lemon zested and juiced
  • 2 Small limes zested and juiced
  • 2 Cloves Garlic minced
  • 1 tbsp Honey
  • Red Pepper Flakes
  • Seasonings
  • 2 tbsp Evoo
  • 1 Can Black Beans rinsed and drained
  • 2 Ears fresh Corn shaved
  • 2 Bell peppers choice of colors. I like orange and yellow. Chopped
  • Medium Red Onion finely chopped
  • 2 Large Tomatoes roughly chopped
  • Cilantro if desired, for garnish
  • 1 -2 small Avocado(s)

Steps (5 steps, 30 minutes)

  1. 1

    In a large pot of boiling, salted water, cook pasta according to package directions until al dente. About 8 minutes. Rinse the pasta in cold water to cool.

  2. 2

    Season shrimp with 1/2 tsp of Mexican seasoning and salt and pepper to taste. Heat a large non-stick skillet until it is hot. Add 1 tbsp of Avocado oil and heat. Add shrimp to hot oil and sautee until pink and cooked through. About 1 minute per side. Be careful not to overcook as the shrimp will become chewy. Set aside to cool.

  3. 3

    Add the orange, lemon and lime zest and juice, minced garlic, honey, red pepper flakes, the remaining Mexican seasoning and olive oil to a large lidded jar. Shake well to thoroughly combine all ingredients.

  4. 4

    In a large bowl Combine the black beans, corn, bell peppers, onions and tomatoes. Add the pasta, shrimp and dressing mix and toss to combine.

  5. 5

    Chill in the fridge until ready to serve. When ready to serve, gently fold in the avocado and cilantro.