Mexican Pasta Salad

It's summertime!  So if you're like me, you're eating a lot of food that travels well these days.  We often eat at the park, beach, or a friend's house during the summer.  Even when it's at a friend's house, food may be sitting out for a while, so you want to make sure it's not something that will go bad!  This is a fast and easy pasta salad that you can take with you and it can stand the heat!

Mexican Pasta Salad

Salad:

• 1 box (13 oz) garden pasta 
• 1 C California Black olives, chopped
• ½ Vidalia onion, chopped
• ½ cucumber, chopped
• 1 (16 oz) can black beans
• 1 (16 oz) can diced tomatoes with chilis (can also use fresh tomatoes and a jalapeno)
• Handful of cilantro, chopped

Dressing:

• 2 T extra virgin olive oil
• 2 T salsa
• 2 T Jake’s California Chipolte Magic Dry Rub (or other dry rub of your choice)
• 1 garlic clove
• 1 tsp lime juice

Bake pasta according to package directions.  Run under cold water to stop the cooking. 

Add the remaining ingredients. 

Add dressing, toss well. 

Top with feta or cheddar cheese, if desired.


Submitted to:


Hearth and Soul
Tasty Tuesday - FTLOB