The flavor of spices tastes even better the second day. Even though it is a pasta salad, it holds well when refrigerated. Last weekend I made batch of this Pasta Salad to share this recipe with you. I used chickpeas based pasta and salad was lite with no difference in flavor. You will notice the difference in flavor of a salad served right after mixing vs one mixed and rested for 30 minutes.įact: Today's salad is gluten free as I used Gluten Free Macaroni pasta. This helps salad ingredients and dressing flavor blend well. Rest Salad 30 minute before serving - For best results, let salad sit at room temperature for 30 minutes. This way pasta will not break and everything will get coat of the dressing. A large bowl will provide space to easily mix dressing with pasta. Tip: Always use a big mixing bowl to assemble Pasta Salad. Don't forget to taste and adjust seasonings i.e. Fold to coat until everything is evenly coated in dressing. Once dressing is ready, corn and pasta are cooked. If you prefer more lite dressing, use lite mayo and lite sour cream. If you prefer extra creamy dressing, use all mayonnaise. The dressing is just right amount of creamy. Chipotle is the signature savory-smokey flavor. The sour cream helps make a lite creamy dressing with little tang. The main ingredients for dressing of Mexican Macaroni Salad are mayo, sour cream and chipotle. Mayo provides the creamy texture. I then start to assemble the dressing and remaining ingredients for the salad. While macaroni pasta cooks, I grill or roast the corn ears on the open flame. When I don't have access to grill, I remove the kernels from the corn and sauté corn in a tbsp of butter until corn is sweet and soft. To make Mexican pasta salad I start by cooking pasta and corn.
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