Spicy Mexican Pasta Salad Recipes

Steps:

• Cook the pasta (al dente) During approximately the last 2 minutes of cooking time, add the corn.
• While the pasta/corn mixture is cooking, combine all other ingredients (except for the cheese) in a large bowl.
• Drain the pasta and corn.
• Rinse the pasta and corn in cold water until the mixture is cool or cold.
• Add the pasta/corn mixture to the other ingredients and mix.
• Before serving, sprinkle mixture with shredded cheese.
• (OPTIONAL) If you are vegan, do not complete this step.
• *Please note, I have also added other vegetables, such as fresh and frozen chopped broccoli (add to pasta cooking process like the corn), fresh chopped cauliflower, etc.
• You can also add cooked, diced or chopped chicken (great for leftovers).

Steps:

• Prepare pasta according to package directions. Drain and rinse with cold water until pasta is cooled.
• In a large bowl, combine cooked pasta, kidney beans, olives, and corn.
• In a small bowl, stir together salsa, vinegar, and chili powder.
• Add salsa mixture to pasta mixture and gently stir to combine.
• Fold cheese into salad mixture.
• Salad may be eaten at once, but is best if refrigerated for at least an hour before serving.