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The ingredients needed to make Chef Miguel’s Creamy Spicy Mexican Pasta Salad:
- Get 1/2 box your favorite pasta (uncooked). I used bowtie on this one
- Prepare 1 Roma tomato, seeded and chopped
- Get 1/2 cup black beans, drained and rinsed
- Use 1/3 cup red onion, chopped
- You need 1/3 cup sweet corn
- Get 2 jalapeños, diced (seeded for less heat) *I use 1 green and 1 red for a more colorful dish
- Prepare 1/4 cilantro, chopped
- Prepare 1/4 cup cotija cheese
- Prepare Dressing:
- Get 1/2 cup ranch dressing (*I used homemade)
- Take 1/2 lime, juiced
- You need 2 tsp Tajin seasoning
- You need 1 tsp Chili Powder
- Use to taste Salt,
Steps to make Chef Miguel’s Creamy Spicy Mexican Pasta Salad:
- Prepare pasta according to package instructions. Drain, rinse and cool.
- Mix dressing ingredients and set aside to let flavors meld.
- Chop/Dice all other ingredients and transfer to a mixing bowl.
- Add cooled pasta and dressing and gently combine.
- Refrigerate in an airtight container for at least an hour then serve. ENJOY!
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