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Mexican Pasta Salad

August 25, 2014 Bryanna

Happy Monday!!

I meant to have my post up earlier today, but there were a million and one other things for me to get done. I hope you all had a great weekend. For some the kid’s school has already started and for others this is the last week until school begins. Hopefully you’re able to enjoy the last little bit of summer you have left.

I can’t believe that this is the last week of August. I always feel like summer is a blur. After getting back from Seeley Lake, it was hard to get back into the swing of things and I had to reorganize my days with school starting for me. My last semester Woot Woot!! It was also hard getting back on track with our meals.

Marc and I’s schedule was so hectic, our fridge was almost completely empty besides a huge watermelon and almond milk, before I finally got around to getting groceries. The watermelon is amazing though!! I was in the mood for something Mexican and spicy, but also craving pasta. That’s pregnancy for you.

Mexi Pasta Salad

I blended my two cravings and tried a Mexican Pasta Salad. It turned out to be super good, and with almost all the meals I make super easy. I thought it was definitely worth sharing. And it’s Gluten Free.

Mexican Pasta Salad yum

There’s only 6 main ingredients, with 3 spices and some olive oil. It has amazing flavor and is great served warmed or cold. I think it would be great with even more veggies, but I only added cherry tomatoes and corn.

Bowl of Mexican Pasta Salad

Save Print
Mexican Pasta Salad
Author: Bryanna @ wholesomelyfit.com
Recipe type: Salad
Serves: 6
 
An easy pasta summer salad with a Mexican twist.
Ingredients
  • 1 pound Penne Noodles (16 ounce bag), cooked
  • 1 15 ounce can Black Beans
  • 1½ c Cherry Tomatoes, quartered
  • 1½ c frozen Corn, thawed
  • ½ c shredded Cheddar Cheese (or more)
  • ½ bunch of cilantro
  • 2 Tbsp Olive Oil
  • ¼ - ½ tsp Cayenne Pepper (or more to taste)
  • Salt & Pepper, to taste
Instructions
  1. Cook noodles according to package directions in a large saucepan.
  2. Once noodles are done, drain and add to a large mixing bowl.
  3. Add in the spices, black beans, tomatoes, corn, cilantro, cheese and oil and mix well.
  4. Serve warm or serve cold.
  5. Enjoy
3.2.1311

Also, we made this huge Veggie Italian Pasta Salad for ourselves. Literally enough for an entire week of meals. I have a problem with portion control I guess.

veggie pasta salad

Hope your week is great!!

Until Next Time Be Whole & Be Fit

What’s you favorite summer pasta salad? 

Related posts:

  1. Veggie Lemon Pepper Pappardelle Pasta Salad
  2. New Pasta Salad Recipe and Peanut Butter Oatmeal Bake
  3. Lemon Arugula Pasta Salad
  4. Vegan Mexican Mac’n’Cheese Bake and Cinnamon Sweet Potato Almond Salad

Cooking with Bry

Hi!! I am Bry [BREE], crazy about running, health, fitness, inspiring wholeness and living my live for Jesus.

I have my Masters in Human Nutrition (Certified Nutritionist), I am a certified Marathon Coach and Certified Personal Trainer with ACE, a child of God, home schooling mom of 4 and wife. I live to inspire others to be healthy, fit and wholesome by sharing healthy and whole recipes, tips on health and fitness, and my journeys through running and motherhood.

Thanks for stopping by and I hope you'll be back!!

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