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Mexican Pasta Salad

By: Kristi from
Mexican Pasta Salad
Mexican Pasta Salad
This image courtesy of

Make this fun pasta salad recipe the next time you go to a potluck. Mexican Pasta Salad is a spicy side dish that makes enough food to actually serve a crowd (it makes sixteen 2-cup servings). Its citrusy vinaigrette is light and refreshing, and this dressing doesn't weigh down the salad. There's a lot of chopping involved in this recipe, but not much else. Just chop, mix, and chill—and cook the pasta, of course. If you have about 30 minutes, you can make this easy pasta salad.


Chilling Time20 min

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I love the fun, festive flavors and colors in this Mexican Pasta Salad. As the author of the recipe stated, there is a lot of chopping in this recipe, but other than that it's a cinch to make. The dressing for the salad is what really brings it over the top. The refreshing citrus juices, sweetness of the honey and then the slight bite of the crushed red pepper is absolutely wonderful. This is a must have pasta salad recipe for any potluck, or family bar-b-que.

It's like a burrito in a bowl! This looks like a taco salad on steroids. This recipe would be fantastic for any occasion if you're looking for a more filling salad.

Today's Cindo De Mayo and I just printed this to bring to a dinner potluck tonight! I am so excited to try this out! The colors look gorgeous and the recipe seems pretty simple!

The best thing about this kind of salad is that one can use whatever it is you happen to have in the fridge or the pantry. The only cooking required is the pasta and then just add the rest until you are happy with the result. That is exactly what we did for our Easter barbecue for family and friends and it really was very nice. The dressing is lovely and light and, in my opinion, the perfect addition to finish the dish.

Mexican Seasoning??

Mexican seasoning is usually cumin and chili powder sometimes coriander. There are lots of different brands and they each taste a little different. You could try different brands but that could get awfully expensive, so I would suggest just buying the cumin, coriander, and chili powder and using a ratio mix of your own tiny tiny batches and see what you prefer. You could also chop up fresh cilantro and put it in the salad. There's lots of different chili powders also. If your store has a section within the Mexican food aisle, there are spices there and they are in smaller bags and more economical if you're experimenting.


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