Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, chef miguel’s creamy spicy mexican pasta salad. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Chef Miguel’s Creamy Spicy Mexican Pasta Salad is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Chef Miguel’s Creamy Spicy Mexican Pasta Salad is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have chef miguel’s creamy spicy mexican pasta salad using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chef Miguel’s Creamy Spicy Mexican Pasta Salad:
- Prepare your favorite pasta (uncooked). I used bowtie on this one
- Prepare Roma tomato, seeded and chopped
- Get black beans, drained and rinsed
- Take red onion, chopped
- Get sweet corn
- Take jalapeños, diced (seeded for less heat) *I use 1 green and 1 red for a more colorful dish
- Take cilantro, chopped
- Prepare cotija cheese
- Get Dressing:
- Take ranch dressing (*I used homemade)
- Make ready lime, juiced
- Get Tajin seasoning
- Get Chili Powder
- Make ready Salt,
Steps to make Chef Miguel’s Creamy Spicy Mexican Pasta Salad:
- Prepare pasta according to package instructions. Drain, rinse and cool.
- Mix dressing ingredients and set aside to let flavors meld.
- Chop/Dice all other ingredients and transfer to a mixing bowl.
- Add cooled pasta and dressing and gently combine.
- Refrigerate in an airtight container for at least an hour then serve. ENJOY!
So that is going to wrap this up with this special food chef miguel’s creamy spicy mexican pasta salad recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!