Lunches , Pastas & noodles , Main dishes , Sides , Salads & bowls

Legendary Tex Mex Pasta Salad

Name: Legendary Tex Mex Pasta Salad
Prep time: 1 h
Cook time: 35 min
Yield: 6 à 8
Cuisine: Québécoise
Ingredients: 500 g artisanal ricciole pasta by Favuzzi (or other ninja pasta of your choice); 250 g bacon slices; 2 peeled corn; Olive oil; 1/2 green pepper, diced; 1/2 orange pepper, diced; 150 g cherry tomatoes, cut in half; 2 green onions, thinly sliced; 1 bunch cilantro, finely chopped; 1 cup black beans; 1 cup shredded Tex Mex cheese mix; 1/2 cup mayonnaise (or more to taste); 1 tablespoon cumin; 1 tablespoon smoked paprika; 1 teaspoon garlic powder; The juice of 1 lime; 5 to 6 shots of Tabasco; 1 cup of Southwestern flavoured crispy tortilla strips; Salt and pepper from the mill

Preparation 1 h
Cooking 35 min
Servings 6 à 8
Freezing I do not suggest

Whether as a main meal for a summer dinner on the patio or to accompany your favourite piece of meat, this all-too-legendary Tex Mex salad will surprise you. There are so many flavours in this fiery salad that your tongue will explode. I suggest wearing a bib, just in case.

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Ingredients

500 g artisanal ricciole pasta by Favuzzi (or other ninja pasta of your choice)
250 g bacon slices
2 peeled corn
Olive oil
1/2 green pepper, diced
1/2 orange pepper, diced
150 g cherry tomatoes, cut in half
2 green onions, thinly sliced
1 bunch cilantro, finely chopped
1 cup black beans
1 cup shredded Tex Mex cheese mix
1/2 cup mayonnaise (or more to taste)
1 tablespoon cumin
1 tablespoon smoked paprika
1 teaspoon garlic powder
The juice of 1 lime
5 to 6 shots of Tabasco
1 cup of Southwestern flavoured crispy tortilla strips
Salt and pepper from the mill

Preparation

In a large pot filled with boiling salted water, cook the pasta al dente according to package directions. Pour into a colander, rinse thoroughly under cold water and drain. Pour into a salad bowl.
Preheat the oven to 400 °F. Line a large baking sheet with foil and place the bacon slices on top. Place in the oven and bake for about 20 minutes or until the bacon is cooked and crispy. Place on several sheets paper towel and press to remove as much fat as possible. Roughly chop and throw into the bowl.
Preheat the BBQ to maximum power and reduce to medium power. Oil the grills. Place the corn on the heat and drizzle with a thin drizzle of olive oil. Cook for 10 to 12 minutes or until the corn is nicely grilled on all sides. Let cool for 10 minutes and cut the grains with a knife. Add to the bowl.
With the exception of the tortilla strips, add the rest of the ingredients, season with salt and pepper and add a drizzle of olive oil. Toss like a ninja and set aside in the fridge for 30 minutes. Adjust the amount of mayonnaise if necessary. Add the tortilla strips, toss and serve immediately!

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Our sommeliers suggest

Ampeleia Unlitro 2021

Toscane, Italie

Produced by Ampeleia, this wine composed of Carignan at 35 %, Grenache at 35 % and Alicante Bouschet at 30 % will be very interesting on a salad of pasta like this. Very glouglou wine, on sunny notes of fresh fruit and bay leaf, it is a real and very pleasant waterproof around a table with friends. See the product

44, 4.3%

Harricana

Indian Pale Lager session with notes of lime, orange, and tropical fruits, this low alcohol beer will be the ideal accompaniment of this sun salad. Basse fermentation beer, it gives way to aromatic hops which gives it its fruity aromas. We will detect a few cereal notes that will like the pasta of the salad. The aromas of citrus and exotic fruits will like each other with the file, the coriander and the cumin of the recipe with which they share aromatic molecules. Thirsty beer for a summer dish! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!