Pasta Mexicana

This is summer pasta salad with a Tex-Mex accent. Cold green spinach spaghetti gets dressed in salsa instead of vinaigrette, then loaded with juicy tomato cubes, crisp cucumber matchsticks, and creamy avocado slices. Fresh cilantro on top brings the whole dish into focus with that bright, citrusy herb pop that defines Mexican cooking.

The salsa stands in for both vinaigrette and seasoning, which keeps the ingredient list short. A chunky jarred salsa works great here, or even better, a homemade pico de gallo for fresher flavor. Use whatever heat level matches your tolerance, since the salsa carries most of the flavor.

Add the avocado last and toss gently. Aggressive mixing turns avocado to mush and dyes the whole salad green. Slice it crosswise into thin half-moons and let them sit on top.

Kitchen Tips

• Rinse pasta under cold water immediately after cooking to halt cooking and cool fast for assembly.
• Use spinach pasta for color contrast against the red salsa, or substitute regular pasta for a less herbaceous flavor.
• Squeeze lime juice over the avocado before adding to prevent browning.
• Serve within an hour of assembling. Pasta salads with avocado don’t keep well overnight.

Variations

• Add 1 cup of black beans, sweet corn, or grilled chicken for a heartier main-course salad.
• Stir in crumbled cotija or shredded Monterey jack cheese for richness.
• Substitute fresh chopped jalapeno or a pinch of smoked paprika for the cayenne for different heat profiles.