Mexican Pasta Salad
Mexican Pasta Salad
Submitted by Denise Walburg
Salads
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.
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