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Mexicali Pasta Salad

Mexicali Pasta Salad recipe
photo by:kraft
Who needs a mariachi band? Fresh cilantro and lime juice make this smart taco-inspired pasta salad sing out loud with tangy flavor.
time
prep:
20 min
total:
35 min
servings
total:
8 servings, about 1 cup each
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posted:
6/5/2013
This recipe is pretty tasty. I did add more ranch and I used elbow macaroni pasta. I love the fresh veggies! Throw the corn on the grill with some shrimp. How could anyone not like?
posted:
5/29/2013
Too dry, added more dressing, just didn't turn out right. Had to toss it.
posted:
5/23/2013
This is so easy and my husband really liked it we ate it two nights I did add cooked shrimp chopped small and it made a meal.
posted:
5/21/2013
I recommend using fresh roasted corn, hulled off of the cob. Makes a big difference in flavor, and adding diced avocado. I eliminate the taco seasoning & ranch and use olive oil w/fresh lime juice for lighter dressing than ranch. I prefer that, and the addition of diced avocado is a must for our family. Wonderful.
posted:
7/7/2012
Definate family favorite!!!
posted:
7/5/2012
Made this for the 4th & everyone raved about it. Made a few adjustments; used whole bottle of ranch dressing, entire packet of taco seaasoning mix and more corn. I am sure I will be makeing this many times this summer.
posted:
6/19/2012
We liked this very much, but I follow some others suggestions and doubled the sauce.
posted:
6/18/2012
I didn't have plain black beans so used a can of the sweet mesquite flavored black beans in sauce. It made the salad creamier and gave it some punch. (It's a bit spicy.) Very good!
posted:
5/31/2012
this recipe was amazing simple and very savory. My family loved it!
posted:
5/30/2012
This salad turned out great!! I doubled the dressing and used rotini pasta instead of the wheels. Next time will probably cut back on the black beans (personal preference) and use alittle more red pepper. This will be my new "go to" recipe for cookouts!
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