Taco pasta salad
Enjoy a delicious and flavorful taco pasta salad bursting with a fiesta of colors and flavors, perfect for a quick and satisfying meal or side dish.
Ingredients:
- 230g fresh Mexican chorizo
- 1 tablespoon taco seasoning mix
- 2 cups loosely packed fresh cilantro leaves and tender stems (from 1 large bunch), plus more leaves for garnish
- ½ cup extra-virgin olive oil
- 2 tablespoons fresh lime juice (from 2 limes)
- 1 teaspoon kosher salt
- 1 pint multicolored cherry tomatoes, halved
- 1 cup frozen corn, thawed
- 1 cup chopped red bell pepper (from 1 medium bell pepper)
- ½ cup chopped red onion (from 1 medium onion)
- 230g fusilli pasta, prepared according to pkg. directions
- 140g queso fresco (fresh Mexican cheese), crumbled (about 1 1/4 cups)
Instructions:
- Heat up a large skillet over medium heat. Cook chorizo, breaking it into small pieces while stirring, until it's browned, which should take about 7 minutes. Add taco seasoning mix and continue cooking while stirring occasionally for about 1 minute. Remove the chorizo from the skillet and place it on a plate lined with paper towels.
- Combine cilantro, olive oil, lime juice, and salt in a small food processor and process until they are well mixed, which should take around 30 seconds. Set this cilantro vinaigrette aside.
- Mix together cherry tomatoes, corn, bell pepper, red onion, cooked pasta, cheese, and the cooked chorizo. Toss everything with the cilantro vinaigrette. Finally, garnish the dish with cilantro leaves.
Summary:
- Calories: 3219 kcal
- Fat: 207 g
- Protein: 99 g
- Carbs: 249 g
- Potassium: 3241 mg
- Magnesium: 302 mg