PASTA MEXICALI

Pasta Mexicali image

Make and share this Pasta Mexicali recipe from Food.com.

Provided by Mirj2338

Categories Lunch/Snacks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 15

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Ingredients

8 ounces mostaccioli pasta or 8 ounces rotini pasta, uncooked
1 (16 ounce) can black beans, rinsed and drained
1 (16 ounce) can cannellini beans, rinsed and drained
1 (11 ounce) can corn kernels, drained
1 cup chopped red onion
1/2 cup finely diced red bell pepper
1/4-1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
1/4 cup cider vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon black pepper
1/4 cup vegetable oil

Steps:

Prepare pasta according to package directions and drain.
In a large bowl, combine pasta, beans, corn, onion, bell pepper, cilantro and parsley.
In a separate bowl, combine vinegar, Dijon mustard, garlic, cumin, cayenne and black pepper.
Slowly whisk oil into vinegar mixture.
Add vinegar mixture to pasta and stir well.
Serve well-chilled.

*** Explore more Pasta Mexicali Recipes »

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