Mexican Pasta Salad

6 servings
  • 1 pound fusilli pasta
  • 1 1/2 tablespoons olive oil
  • 4 large tomatoes, seeded, diced (4 cups)
  • 3 cups corn kernels (fresh or frozen, thawed)
  • 3 large carrots, thinly sliced on diagonal, slices cut lengthwise into thin strips
  • 1/2 large red onion, chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lime juice
  • 2 jalapeno chilies, seeded, minced
  • 1 1/4 teaspoons chili powder
  • 1 1/4 teaspoons ground cumin
  • 1/2 cup chopped cilantro
  • Salt and pepper
  • Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta. Transfer pasta to large bowl. Add 1 1/2 tablespoons olive oil and mix thoroughly to coat. Add diced tomatoes, corn kernels, carrot strips and chopped onion and toss.

  • Mix mayonnaise, Dijon mustard and fresh lime juice in small bowl. Mix in minced jalapeno chilies, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad and mix to blend. Season to taste with salt and pepper.

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    Recipe courtesy of Food Network Kitchen