Pasta Taco Salad

Yields4 Servings
 250 g Bio XXI Andean Fusilli Pasta
 150 g Cherry Tomatoes
 100 g Tinned Yellow Corn
 150 g Black Beans
 1 Avocado
 50 g Lettuce
 100 g Cheddar Cheese (grated)
 150 g Sour Cream
 35 g Coriander (picked and chopped)
 ½ tbsp Salt
 ¼ tbsp Pepper
 20 ml Olive Oil
 Juice from 1/2 Lemon
The Pasta Salad
1

Cook the pasta according to instructions on the box.

Once cooked al dente, rinse the pasta in cold water to stop the cooking.

2

Rinse all vegetables well.

Cut the cherry Tomatoes in half.

Chop the Coriander and the Lettuce finely.

3

Place the cooked pasta in a large serving bowl and toss in the halved tomatoes and the chopped Coriander. (Leave some chopped Coriander for garnishing)

Add the Salt, the Pepper, the Olive Oil and some of grated Cheddar Cheese. (Leave enough for garnish).

Mix carefully to not break the pasta.

Just before serving:
4

Peel the Avocado and cut it in small pieces.

Tip: Do this step just before serving as otherwise the Avocado might turn brown before serving.

5

Add the Lemon juice and the chopped Lettuce to the pasta salad.

6

Garnish the Taco pasta salad with the Avocado pieces, the remainder of the grated Cheddar cheese, the remainder of the chopped Coriander and a spoon of Sour Cream.

Add some Flair: Decorate with thin slices of lemon.

Ingredients

 250 g Bio XXI Andean Fusilli Pasta
 150 g Cherry Tomatoes
 100 g Tinned Yellow Corn
 150 g Black Beans
 1 Avocado
 50 g Lettuce
 100 g Cheddar Cheese (grated)
 150 g Sour Cream
 35 g Coriander (picked and chopped)
 ½ tbsp Salt
 ¼ tbsp Pepper
 20 ml Olive Oil
 Juice from 1/2 Lemon

Directions

The Pasta Salad
1

Cook the pasta according to instructions on the box.

Once cooked al dente, rinse the pasta in cold water to stop the cooking.

2

Rinse all vegetables well.

Cut the cherry Tomatoes in half.

Chop the Coriander and the Lettuce finely.

3

Place the cooked pasta in a large serving bowl and toss in the halved tomatoes and the chopped Coriander. (Leave some chopped Coriander for garnishing)

Add the Salt, the Pepper, the Olive Oil and some of grated Cheddar Cheese. (Leave enough for garnish).

Mix carefully to not break the pasta.

Just before serving:
4

Peel the Avocado and cut it in small pieces.

Tip: Do this step just before serving as otherwise the Avocado might turn brown before serving.

5

Add the Lemon juice and the chopped Lettuce to the pasta salad.

6

Garnish the Taco pasta salad with the Avocado pieces, the remainder of the grated Cheddar cheese, the remainder of the chopped Coriander and a spoon of Sour Cream.

Add some Flair: Decorate with thin slices of lemon.

Pasta Taco Salad
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