Zesty Mexican Pasta Salad

A Delicious Mexican Pasta Salad for a Crowd

https://www.cutoutandkeep.net/projects/zesty-mexican-pasta-salad • Posted by Cleo T.

You will need

16 oz Penne shrimps 1 tbsp Oil Salt and Pepper to taste 1 Medium Orange Zest ed and juiced 1 Lemon zested and juiced 2 Small limes zested and juiced 2 Cloves Garlic minced 1 tbsp Honey Red Pepper Flakes Seasonings 2 tbsp Evoo 1 Can Black Beans rinsed and drained 2 Ears fresh Corn shaved 2 Bell peppers choice of colors. I like orange and yellow. Chopped Medium Red Onion finely chopped 2 Large Tomatoes roughly chopped Cilantro if desired, for garnish 1 -2 small Avocado(s)

Project Budget

Time

Difficulty

Description

Instructions

1. 

   In a large pot of boiling, salted water, cook pasta according to package directions until al dente. About 8 minutes. Rinse the pasta in cold water to cool.

2. 

   Season shrimp with 1/2 tsp of Mexican seasoning and salt and pepper to taste. Heat a large non-stick skillet until it is hot. Add 1 tbsp of Avocado oil and heat. Add shrimp to hot oil and sautee until pink and cooked through. About 1 minute per side. Be careful not to overcook as the shrimp will become chewy. Set aside to cool.

3. Add the orange, lemon and lime zest and juice, minced garlic, honey, red pepper flakes, the remaining Mexican seasoning and olive oil to a large lidded jar. Shake well to thoroughly combine all ingredients.

4. In a large bowl Combine the black beans, corn, bell peppers, onions and tomatoes. Add the pasta, shrimp and dressing mix and toss to combine.

5. Chill in the fridge until ready to serve. When ready to serve, gently fold in the avocado and cilantro.