Mex-Italian Pasta Salad
A vibrant, flavorful pasta salad combining Mexican and Italian flavors, perfect for picnics or gatherings, featuring fresh vegetables, beans, and a zesty dressing.
Ingredients
- 8 oz. radiator or rotini pasta ⓘ
- 1 c. Pace picante sauce ⓘ
- 1/2 c. Italian dressing ⓘ
- 1/2 tsp. dry basil, crushed
- 3 Tbsp. Parmesan cheese, grated
- 1 tsp. ground cumin ⓘ
- 1 can kidney beans, rinsed (8 oz.)
- 1/2 c. frozen peas, thawed ⓘ
- 3/4 c. thinly sliced celery ⓘ
- 1/3 c. sliced olives (ripe) ⓘ
- 1 c. cherry tomato halves ⓘ
- 1 or 2 ripe avocados, peeled, seeded and chopped ⓘ
Instructions
- Cook pasta according to package instructions.
- Transfer cooked pasta to a large bowl.
- Combine picante sauce, Italian dressing, crushed basil, grated Parmesan cheese, and ground cumin in a small bowl.
- Mix the dressing mixture well and pour over the pasta.
- Add rinsed kidney beans, thawed peas, sliced celery, and sliced olives to the pasta.
- Mix everything thoroughly to combine.
- Chill the salad in the refrigerator.
- Just before serving, add cherry tomato halves and chopped ripe avocados.
- Garnish with additional grated Parmesan cheese and serve.
Tips & Substitutions
To enhance flavor, consider using homemade Italian dressing instead of store-bought. If you're out of kidney beans, black beans or chickpeas can serve as excellent substitutes. For a spicier kick, add diced jalapeños or a dash of hot sauce to the dressing. Also, you can swap out the pasta for whole wheat or gluten-free varieties to cater to dietary preferences.
Serving Suggestions
This Mex-Italian Pasta Salad is perfect as a standalone dish or as a side for grilled meats or fish. Serve it alongside Aunt Connie'S Italian Cream Cake for a complete meal that beautifully balances flavors. It’s also a great addition to summer picnics or potlucks, where it can be a refreshing choice on a warm day.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. When ready to enjoy, give it a good stir before serving. If the salad seems dry after chilling, drizzle a bit more Italian dressing or picante sauce to refresh the flavors. Avoid freezing, as the texture of the ingredients may change.
Nutrition & Diet Analysis (per serving)
Each serving of Mex-Italian Pasta Salad contains roughly 360 calories, with 15g protein, 42g carbohydrates, and 17g fat. It is an excellent source of iron (100% of the Daily Value), dietary fiber (52% of the Daily Value), and protein (31% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 673mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Absolutely! This pasta salad tastes even better after marinating in the fridge for a few hours or overnight. Just be sure to add the cherry tomatoes and avocados right before serving to keep them fresh and vibrant.
What can I use instead of avocado?
If avocado isn't available, consider adding diced bell peppers or cubed cheese for creaminess. Alternatively, a scoop of guacamole can provide that rich texture while incorporating flavor, making it a delightful twist on the original recipe.
Is this dish suitable for vegetarians?
Yes, this Mex-Italian Pasta Salad is a fantastic vegetarian option! It combines various plant-based ingredients, making it hearty and satisfying. You can also browse more vegetarian recipes to find similar nutritious and delicious dishes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).