I am always looking for side dishes to serve with Tex-Mex entrees. The Tacos, Burritos and Enchiladas are easy. It’s the stuff that goes with them that I struggle with. Recently, looking for something to pair with Tacos, I came up with this concoction – a Mexican Pasta Salad.
I started with a pound of elbow macaroni, though I suppose any pasta would work. To the cooked macaroni, I added 1 can Rotel Diced Tomatoes with Green Chilies (mild), 1 diced red pepper, 1 bag frozen corn, 1 C grated cheddar cheese, 1 C pickled jalapenos, 1 C of Salsa Verde and a little salt and pepper. It went perfectly with the tacos – a little heat but not too much. You could really have a lot of fun with this dish and add a variety of other ingredients, but this worked well.
Give it a try, amigo.
Mexican Pasta Salad
1 lb. cooked elbow macaroni
1 can Rotel Diced Tomatoes with Green Chilies
1 Diced red pepper
1 bag frozen corn
1 C grated Cheddar cheese (I used white cheddar)
1 C pickled jalapenos
1 C Salsa Verde
S & P to taste
Mexican Pasta Salad
