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Creamy Mexican Pasta Salad

Serve this hot or cold, with or without cooked chicken.  Take it to your next pot luck or summer picnic.  Have it for dinner and for lunch.  There are so many possibilities with this Mexican Pasta Salad!

Mexican Pasta Salad
Mexican Pasta Salad
Creamy Mexican Pasta Salad
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Recipe by:Heidi Boortz
Adapted From:Chelsea's Messy Apron
Adapted From Link:THEIR RECIPE
Ingredients
Ingredients
Instructions
Pasta Salad
  1. In the instant pot®, add pasta and 4 cups water. Lock lid. Set valve to sealing. Program for manual-high, and 4 minutes. Or bring 6 quarts of water to a boil on the stovetop and add pasta. Cook 8 minutes or until al dente.
  2. While pasta is cooking, combine bell pepper, avocado, red onion, corn, black beans, tomato, and cilantro in a large bowl. Toss well. Set aside. Make dressing as directed below. Set aside.
  3. When pasta is done, rinse it in cold water (for cold salad) or toss immediately with vegetables in bowl (warm salad). Toss well. Pour dressing over pasta mixture. Toss well to coat. Serve immediately (warm salad), or refrigerate up to 3 days (cold salad). Top with additional cilantro and fresh jalapeños, if desired.
Dressing
  1. Combine all dressing ingredients in a blender. Blend until smooth.
Recipe Notes

For a heartier dish, serve with 3 chicken breasts, cooked and diced.  For Gluten Free, simply use whole grain gluten free pasta.

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