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Spicy Mexican Pasta Salad

This flexible salad is vegetarian, easy to prepare, and can be made gluten free. It's the perfect salad for a picnic or potluck.
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Servings: 9 servings
Course: Salad
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 cup uncooked
    macaroni elbows or other pasta



  • 1 (15 ounce) can
    kidney beans, drained and rinsed



  • 1/2 cup sliced
    black olives



  • 1 cup frozen
    corn kernels, thawed



  • 2 cups prepared
    red salsa



  • 2 Tablespoons red
    wine vinegar



  • 2 teaspoons chili
    powder



  • 1 cup crumbled
    queso fresco cheese or shredded Monterey Jack cheese



Method
 



  1. Prepare
    pasta according to package directions. Drain and rinse with cold water until
    pasta is cooled.








  2. In a large
    bowl, combine cooked pasta, kidney beans, olives, and corn.








  3. In a small
    bowl, stir together salsa, vinegar, and chili powder.








  4. Add salsa
    mixture to pasta mixture and gently stir to combine.








  5. Fold cheese
    into salad mixture.








  6. Salad may be
    eaten at once, but is best if refrigerated for at least an hour before serving.