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5 from 30 votes

Mexican Pasta Salad

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.
Prep Time10 mins
Cook Time12 mins
Chilling time2 hrs
Total Time22 mins
Course: Side Dish
Cuisine: Italian, Mexican
Servings: 4 side dishes
Calories: 479kcal
Author: Dannii

Ingredients

  • 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

Instructions

  • 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.

Notes

Weight Watchers SmartPoints: 13

Nutrition

Serving: 1portion | Calories: 479kcal | Carbohydrates: 83g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Sodium: 31mg | Potassium: 1611mg | Fiber: 17g | Sugar: 17g | Vitamin A: 2985IU | Vitamin C: 302.8mg | Calcium: 126mg | Iron: 5mg