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Mexican Pasta Shells Salad Recipe
Prep Time:
20
minutes
mins
Cook Time:
15
minutes
mins
Total Time:
35
minutes
mins
Author:
Sandy / Reluctant Entertainer
Course:
Salad
Cuisine:
Mexican
Ingredients
1
pound
16 oz pkg Delallo Whole Wheat Shells
1 1/2
cup
corn
,
fresh or frozen, defrosted
1 15
oz.
can Bush’s Black Beans
,
drained
1
cup
sweet bell peppers
,
chopped (green, red, or orange)
2
cups
cherry tomatoes
,
leave whole if tiny
1/2
cup
red onion
,
diced
2
cups
white cheddar cheese
,
we buy Tillamook’s Farm shred
1/2
cup
packed cilantro
,
finely chopped
1
ripe avocado
,
pit removed and chopped
4
Tbsp.
olive oil
4
Tbsp.
rice vinegar
6
Tbsp.
squeezed fresh lime juice
3
tsp.
honey
1/2
teaspoon
garlic powder
1
teaspoon
cumin
1
teaspoon
salt
Instructions
Cook the pasta according to package directions. Drain and rinse in cold water; cool and set aside in a large bowl.
In a cup or small bowl, add the oil, vinegar, lime, honey, garlic powder, cumin, and salt. Whisk together.
To the cooled pasta, add the corn, black beans, peppers, tomatoes, red onion, cheese, and cilantro. Gently toss together.
Drizzle the dressing over the salad right before serving; toss to combine.
Place the avocados on top (or in a separate bowl); serve!