Shake It Up! Add small chunks of pepper jack cheese, green bell peppers would add some bite. If you aren't worried about calories, double the dressing for a creamier pasta dish.
Author: Kristi Rimkus
Recipe type: Pasta
Cuisine: Spicy Mexican Pasta Salad for a Crowd
2 small oranges, zested and juiced
2 small limes, zested and juiced
2 small lemons, zested and juiced
4 cloves garlic, minced
2 tablespoons Mexican seasoning
1 tablespoon honey
¼ cup grapeseed oil
1 pinch red pepper flakes
1 medium red onion, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
1 large orange bell pepper, chopped
2 cans black beans, rinsed and drained
12 ounces frozen corn
2 cups tomato, chopped
12 ounces whole grain penne pasta
3 medium avocado, chopped
1 bunch cilantro, chopped
Combine orange, lemon and lime zest and juice in a jar with garlic, Mexican seasoning, honey, grape seed oil and red pepper flakes. Shake well.
Cook pasta according to box directions until al dente. Do not overcook pasta or it will become mushy.
Toss pasta with remaining vegetables EXCEPT avocado and cilantro.
If you will be serving this pasta salad later in the day, toss the pasta and vegetables with ½ the vinaigrette and chill. When it's time to serve, toss it with the rest of the dressing, and fold in the avocados and the cilantro.
If you will be serving it right away, toss in all the dressing, then fold in the avocado and the cilantro. Chill for 20 minutes and serve.
Food energy: 239kcal Weight Watchers PointsPlus 6 Saturated fatty acids: 1.19g Monounsaturated fatty acids: 3.39g Polyunsaturated fatty acids: 3.30g Total fat: 7.89g Calories from fat: 70 Cholesterol: 17mg Carbohydrate, by difference: 36.55g Total dietary fiber: 7.13g Protein: 7.06g Total lipid (fat): 8.75g Water: 163.73g Ash: 1.72g Total sugars: 6.79g Calcium: 47mg Iron: 2.07mg Magnesium: 45mg Phosphorus: 137mg Potassium: 529mg