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Tex Mex pasta salad

 Tex Mex pasta salad

  • 05m prep
  • 05m cook
  • 4 servings
  • Pasta salad meets burrito bowl in this clever quick and crunchy vego meal.

    496 calories per serve

    Allergens: Recipe may contain gluten, wheat, milk and lactose.

    11 Ingredients

    • 320g carton cherry tomato medley mix
    • 1 avocado
    • 3 mini flour tortillas
    • 3 green shallots
    • 250g dried elbow pasta
    • Canola oil, to shallow-fry
    • 400g can corn kernels, rinsed, drained
    • 400g can black beans, rinsed, drained
    • 310g jar roasted pepper strips, drained
    • 1 bunch fresh coriander
    • Light sour cream, to serve

    5 Method Steps

    Put the kettle on. Fill one-third of a large saucepan with water and place over high heat. Cover and bring to the boil.
    • While the water heats up, cut tomatoes in half, slice the avocado and cut the tortillas into thin strips. Thinly slice the shallots.
    • Pour the boiling water from the kettle into the pan of hot water. Cover and return to the boil. Add the pasta and cook following packet directions for 2 minutes less than stated on the packet. Drain.
    • While the pasta cooks, add oil to a frying pan to come 1cm up the side of the pan. Heat over medium heat. Add the tortilla strips and cook for 1-2 minutes or until golden. Transfer to a plate lined with paper towel to drain.
    • Place the pasta, tomato, cornbeans and peppers in a large serving bowl and toss to combine. Coarsely chop coriander leaves. Add to bowl. Toss until well combined. Top with avocado, tortilla strips and a dollop of sour cream. Season and serve.


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