Tex-Mex Pesto Pasta
Tex-Mex Pesto Pasta is a delicious, savory salad that’s both cool and satisfying. It’s a great side dish at any BBQ with Tex-Mex flavors of black beans, cumin, and some sweet corn. Added to that is the cilantro pesto with fresh avocado. So good.
This is a great make-ahead salad; get the work done early so you can relax later.
Better than that, letting the salad sit in the fridge for at least 4 hours really brings the flavors together.
Fridge Magic is real.
Embrace the Fridge Magic.
Making Tex-Mex Pesto Pasta
This actually comes together pretty fast when you make it in order.
First, start the water boiling for the pasta. Don’t forget to add salt to the water.
While the water is heating up, make the pesto.
In your food processor, mix together the cilantro, green chilies, lime juice, olive oil, cumin, salt, and pepper.
Once the cilantro is finely chopped, the pesto is done.
This pesto version is a fun twist on Classic Basil Pesto, which I love on most anything.
I’ll give a short list about that later.
Add the pasta to the boiling water.
The pasta can be small shells, wagon wheels, or something like garden rotini.
Whichever pasta you choose, cook per package directions for al dente.
Ok, so the pesto is made and the pasta is cooking. Good show.
Next, cut the avocado in half, remove the pit, peel, and cut into cubes.
Add the avocado to a large bowl, then add the black beans, corn, chopped peppers, and green onions.
When the pasta is done, rinse with cold water and drain.
Add the pasta and pesto to the bowl with the other items and toss to mix and coat evenly.
Now the hard part…cover it and place it in the refrigerator for at least 4 hours.
You can eat it right away, but the pasta hasn’t really cooled off and the flavors haven’t blended together.
It’s even better the next day, you’ll see. It’s called Fridge Magic and I’m a firm believer.
In fact, I should be President of the Fridge Magic Club.
Pesto
I mentioned my Classic Basil Pesto earlier. Here are a few recipes using that sauce:
Also, if you love the flavors of Tex-Mex cuisine, I just made a Tex-Mex Chicken Casserole that’s pretty darn scrumptious.
It’s the kind of casserole I like to double, then freeze in small portions. Smart and delicious.
Tex-Mex Pesto Pasta
Ingredients
Pesto:
- 2 cups firmly packed cilantro
- 4.5 oz. chopped green chiles, (not drained)
- 1/3 cup lime juice
- 3 Tbsp. olive oil
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 1/4 tsp. black pepper
The rest:
- 1 lb. small shell pasta, or other favorite pasta
- 1 ripe avocado
- 16 oz. can black beans, drained and rinsed
- 11 oz. can sweet corn, drained
- 1/4 cup each red and green bell pepper
- 1/2 cup thinly sliced green onion
Instructions
- Bring a large pot of salted water to a boil.
- Meanwhile, add all pesto ingredients (cilantro, green chiles, lime juice, olive oil, cumin, salt, and pepper) to food processor. Blend until cilantro is reduced to finely chopped pieces.
- Add pasta to boiling water and cook al dente per package directions. When done, drain and rinse with cold water.
- In large bowl, add avocado, black beans, corn, red and green bell pepper, and green onion. Add cooked pasta and pesto.
- Toss to mix and evenly coat. Refrigerate for at least 4 hours. Enjoy!
Nutrition
Tex-Mex Pesto Pasta
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