Gluten Free Tex-Mex Pasta Salad Recipe
Servings: 6 people
Calories: 479kcal
Ingredients
- Kosher or fine sea salt
- 1 (12-ounce) box Sam Mills Corn and Rice Fusilli
- ½ cup plus 2 tablespoons mayonnaise
- ½ cup sour cream
- 1 lime zest finely grated and juiced
- 1 teaspoon ground cumin
- ¼ - ½ teaspoon chipotle chili powder
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies (such as RoTel), drained
- 1½ cups fresh or frozen and thawed corn kernels
- ½ cup fresh cilantro leaves chopped
- 1 (2.25-ounce) can sliced black olives, drained
- 1 avocado peeled and diced
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and rinse with cold water. Set aside.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice and zest, cumin, and chili powder. Add the pasta, beans, tomatoes and chilies, corn, cilantro, and olives. Stir to combine. If serving right away, stir in the avocado. If not, cover and refrigerate until ready to serve and stir in the avocado before serving.
Nutrition
Calories: 479kcal | Carbohydrates: 76g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 406mg | Potassium: 685mg | Fiber: 10g | Sugar: 4g | Vitamin A: 410IU | Vitamin C: 12.2mg | Calcium: 71mg | Iron: 3.3mg