Cook’s Notes: Adapted from Cara’s Cravings (link). I brought this Mexican-style pasta salad to a potluck recently, and it received good feedback. It’s a well-balanced vegetarian main dish. The wagon wheel shape holds the sauce nicely. Salsa and cumin add flavor. The lime-chili dressing would also be delicious on a mixed green salad. This pasta salad is good warm or cold and can be made the night before you serve it. Thanks, Cara!
Make the pasta salad as directed, with these changes:
- Instead of frozen corn, use 1 can (11 oz) “Mexicorn” corn, drained: whole kernel corn with red and green diced peppers
- Add 1 can (7 oz) diced mild green chiles, fire roasted type
- Use 3 medium “on the vine” ripe tomatoes, seeded and diced
- Omit the fresh cilantro
- Serve with pitted black olives as well as diced avocado