* This is a sponsored post for Peppadew *
It’s time to get even more excited about fusion food with this Italian and Mexican combination – are there two better cuisines after all? This zingy Mexican Pasta Salad has all your favourite Mexican flavours mixed in with pasta for a healthier comfort food that is a real crowd-pleaser and will go down a storm at summer BBQs!
Is it too early to start talking about BBQ food? I hope not, as this is my second BBQ recipe in a row and put a seat belt on guys, as things are about to get bumpy because we have lots more BBQ and picnic recipes coming because the SUNSHINE IS HEREEEEEE! Now I have said that, we will have rain tomorrow. Sorry!
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I did an interview the other day and they asked me what my favourite food was. How can you ask a food blogger that? I have trouble ranking my top 5 cheeses, so this is harder than choosing a favourite family member (my cats of course haha). I told them I just couldn’t do it, and I couldn’t even narrow it down to a single favourite cuisine, as it was a toss up between Mexican and Italian, which is where this recipe can from.
I wanted to combine all my favourite things from Mexican and Italian food and this was the end result, which I think we can all agree is pretty much the perfect meal. Well, if you like Mexican and Italian food of course and if you don’t, what are you doing here? Just joking, please stay, there is something for everyone! Can I interest you in a Raw Chocolate Fudge Brownie instead?
I have a tendency to over cater when we have BBQs or just a “casual” dinner party. I say that this time I won’t make too much, and just do one or two dishes and then 17 hours later I am screaming at the oven and hob because I don’t know why I have made so much. This year will be different, it has to be. Instead I am going to be making things that I know are going to be a crowd pleaser, and that I can just make a huge bowl of it. Who needs 4 different pasta salads when you can have a big bowl of the Mexican pasta salad.
I know traditionally anything Mexican would have jalapeños in it, but I decided to change things up a bit and throw in some (make that a lot) Peppadew Piquante Peppers. Not only do they add the kick of heat that you would expect from anything with Mexican in the name, but they add a touch of sweetness too. We can’t get enough of these Peppadew peppers in our house and although we would happily just eat them out of the jar, we are making ourselves get creative with them, as they are seriously versatile.
I would suggest that you head to your nearest supermarket and stock up on all the Peppadew products that you can find (okay, save some for other people too), because I have some amazing ways to use them coming in recipes this summer. Be sure to look of for those.
I am probably too excited about the BBQ and picnic recipes starting, but that’s because I know about all the recipes that I have planned for over the summer. There is some good stuff coming, and lots of lightened up versions of your favourites, which means that you can save room for dessert, or cocktails, or both!
Mexican Pasta Salad recipe:
- 150 g Tri colour pasta
- 2 tbsp Olive oil
- 1 tbsp Red wine vinegar
- 1 Lemon (juice only)
- 1 Lime (juice only)
- 1 Orange (juice only)
- 2 Garlic cloves, crushed
- 1 pinch Sea salt and black pepper
- 130 g Sweetcorn (drained weight)
- 240 g Pinto beans (drained weight)
- ½ Cucumber, diced
- 3 Tomatoes, diced
- 6 Spring onions (scallions), chopped
- 1 Green pepper, diced
- 1 Yellow pepper, diced
- 15 g Coriander (cilantro), finely chopped
- 10 Peppadew Mild Piquante Peppers
- 1 Avocado, flesh scooped out and chopped
- 1 tsp Paprika
- 1 tsp Cumin
- Put the pasta in a pan of boiling water and simmer for 12 minutes. Drain and rinse under cold water and put in a large bowl.
Add the rest of the ingredients and mix well.
Put in the fridge for a couple of hours and then stir well again before serving.
Weight Watchers SmartPoints: 13
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**This recipe was commissioned by Peppadew, however all opinions are my own**