Mexican Pasta Salad
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Mexican Pasta Salad
Category
Salads
Author:
Submitted by Denise Walburg

Ingredients
Ingredients
- 4 oz penne pasta
- 1/4 cup Fustini's Aji Verde Crush olive oil, plus more for drizzling
- 5 oz corn (fresh, canned, or thawed from frozen)
- 1 tomato, diced
- 1/2 onion, halved, thinly sliced
- Cojita cheese, cubed
- 1 romaine lettuce, chopped
- 1 jalapeno, sliced in rounds
- 1/4 cup Fustini's Jalapeño Lime balsamic
- lime juice
- 1 tablespoon Tajin Mexican spice blend
- 1 teaspoon honey
- kosher salt to taste
Directions
- In a pot of boiling salted water, add pasta and cook according to package directions. Drain and drizzle with some olive oil to keep it from sticking. Chill until ready to use.
- In a large bowl, combine pasta, shredded lettuce greens, tomatoes, onion, corn, cheese, and jalapeno. In a small bowl, or canning jar, mix 1/4 cup olive oil, balsamic, lime juice, honey, seasoning, and salt. Combine well and dress the salad. Toss to coat ingredients and serve.
Recipe Note
Great to add other favorite veggies such as radish, bell peppers etc. For a less spicy version, use Persian Lime olive oil.