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Pasta Mexicana

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Submitted by rugbybev

Pasta Mexicana: a cold spinach-spaghetti pasta salad tossed with diced tomato, cucumber matchsticks, sliced avocado, salsa, and fresh cilantro. A Tex-Mex twist on summer pasta salad.

YIELD

4 servings

PREP

15 min

COOK

10 min

READY

25 min

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.

Ingredients

½ 226.8
POUND G SPAGHETTI
thin, green
1 ½ 355
CUPS ML TOMATOES
cubed
1 237
CUP ML CUCUMBERS
cut into matchsticks
1 1
MEDIUM MEDIUM AVOCADO
peeled, pitted, thinly sliced crosswise *
1 237
CUP ML SALSA
1 15
TABLESPOON ML EXTRA-VIRGIN OLIVE OIL
½ 2.5
TEASPOON ML OREGANO
dried
¼ 1.3
TEASPOON ML CUMIN
ground
¼ 1.3
TEASPOON ML CHILI POWDER
1
X CAYENNE PEPPER
to taste *
¼ 59
CUP ML CILANTRO
minced

Directions

Prepare pasta according to package directions.

Rinse under cold water and set into large, shallow serving bowl.

Add tomatoes, cucumber, and avocado to serving bowl.

Combine salsa, oil, oregano, chili powder and cayenne to taste.

Mix well, then pour over pasta.

Add cilantro and toss gently to distribute vegetables evenly.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 262 14% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 204mg 9%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 14%
Sugars g
Protein 18g
Vitamin A 15% Vitamin C 17%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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