Wednesday, September 24, 2008

Mexican Pasta Salad

Ingredients:
1 lb. fusilli pasta
1 1/2 tablespoons olive oil
4 large tomatoes, seeded, diced (4 cups)
3 cups corn kernels (fresh or frozen, thawed)
3 large carrots, thinly sliced on diagonal, slices cut lengthwise into thin strips
1/2 large red onion, chopped
1/2 cup mayonnaise
2 tablespoons dijon mustard
2 tablespoons fresh lime juice
2 jalapeno chiles, seeded, minced (optional)
1 1/4 teaspoons chili powder
1 1/4 teaspoons ground cumin
1/2 cup chopped cilantro
salt and pepper
Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain. Transfer pasta to large bowl. Add 1 1/2 tablespoons olive oil and mix thoroughly to coat. Add diced tomatoes, corn kernels, carrot strips, and chopped onion. Toss.
Mix mayonnaise, dijon mustard, and fresh lime juice in small bowl. Mix in minced jalapenos, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad. Mix to blend. Season to taste with salt and pepper.

No comments:

Blackened Shrimp

    Blackened Shrimp At Central Market yesterday, I was given a sample plate with steak, shrimp, and a salad. The shrimp ...