Using pasta in a Mexican inspired dish has not inspired me in the past since I feel like tortillas should be used in Mexican dishes. I changed my mind recently though after seeing a taco pasta salad recipe online that I thought looked good.
I did not follow that recipe exactly because I didn't have all of the ingredients on hand, but rather followed the recipe loosely using what I had in my pantry.
I cooked one pound of pasta, rinsed it in cool water, and added two cans of corn, one can of diced tomatoes, one can of chili beans, one can of black beans, and shredded cheddar cheese. Black olives would have been a great addition, but I did not have any on hand.
For the dressing I used 1/2 cup of olive oil, 3 tablespoons lime juice, and chili powder, garlic powder, cumin, and salt & pepper. I did not measure the spices.
Turns out this was very refreshing. This could be a very versatile recipe as you can add almost anything you have on hand.
I like the fact that it is served cold, whereas if I had a dish with tortillas, I would want it to be heated up and we are doing without a microwave right now.
This would be very easy and refreshing to have ready to eat when we come home after swimming for a quick dinner too.