What, exactly, do Mexicans eat as a side with their Tacos or Burritos besides corn chips and salsa? Refried Beans? That’s not a side, that’s dog food. But since I have been doing more and more Mexican cooking – I actually like these spicy dishes – I have been searching for a decent and consistent “side” for a Mexican entree.
I think I found a good one recently. I tried my hand at a Mexican Pasta Salad and it turned out well. This is strictly my own creation, but it has a lot of potential for other variations.
I started with a tri-colored spiral pasta. It just looked a little more Mexican than the other pastas. Boil the pasta to an al dente texture, drain and cool. Here’s where the fun starts – use whatever you want.
I kept it fairly simple. I halved a dozen cherry tomatoes, sliced a half of a red pepper into small strips, then added a can of RoTel Diced Tomatoes & Green Chilis. This gives the pasta a little kick without being overpowering. But I wasn’t finished. I added about 1/3 C Ortega Mild Taco Sauce, a few black olives and some salt and pepper. Let the concoction rest in the fridge for about an hour and bring on the tacos. The combinations for this tasty side are unlimited and, hey, everybody likes a little pasta.
1 Box tri-color spiral pasta
12 cherry tomatoes
1 can RoTel Diced Tomatoes and Green Chilis
1/3 C Ortega Mild Taco Sauce
¼ C black olives
S & P
