Tex Mex pasta is a quick and easy salad that is perfect for parties or even dinner. It’s light with a tinge of spice too. It goes perfectly well with grilled meat or chicken. If you find red onions too strong, you can use sweet onions instead. Native corn is also a good alternative to sweet corn if it is available. It is also a good idea to roast the peppers and peel them before adding them to the salad.
2 cups multi-colored rotini (spiral) pasta
2 cups sweet corn kernels
1 medium red capsicum, diced
1 medium green capsicum, diced
200g cherry tomatoes, quartered
1/2 medium red onion, finely chopped
1 medium avocado, diced
1/2 cup fresh basil, torn
1/4 cup lime juice
1 tablespoon olive oil
1/2 teaspoon Tabasco sauce
Cook the pasta in a large pot of boiling salt water according to package instructions or until al dente. Drain and rinse with cold water. Drain and set aside.
Combine the lime juice, olive oil and Tabasco in a jar with a screw on lid. Shake well. Add a dash of salt.
Place the pasta, corn, capsicum, tomato, onions, avocado and basil in a large bowl. Pour the dressing over the salad. Toss well. Season it with salt and pepper as desired. Refrigerate for 30 minutes to an hour before serving. Serve chilled.
Photo Courtesy Of: busbeytheelder