Recipe of the Week - Mexican Lemon and Pasta Salad|
by Wen Zientek-Sico
Add some spice to your life with this wonderful salad. The mixture of pasta, vegetables, and spicy (but not too hot) dressing is wonderful for your next Fiesta or even dinner tonight.
Mexican Lemon and Pasta Salad
Sometimes I manage to come up with surprising and very good recipes almost by mistake. This was an unplanned salad…we just needed a light lunch one day and these were some of the ingredients I had on hand. I tossed them together and discovered I had the makings for a really great salad. The combination of lemon juice, pasta, vegetables, and spices is really fantastic. Adobo is a traditional Mexican style seasoning. If you do not have any, use 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder for a similar flavor.
12 ounces pasta
1 cup frozen corn
1 medium diced zucchini
1 1/2 cups quartered cherry tomatoes
Freshly squeezed juice of 1 lemon
1 tablespoon Adobo seasoning
1 tablespoon paprika
1/4 teaspoon chili powder (or to taste)
2/3 cup vegetable oil
Cook the pasta in boiling water as directed on the package. Five minutes before the pasta cooking time is over, add the corn to the pot, and then two minutes later add the zucchini. Boil for three more minutes, and then drain. Toss the pasta mixture with the cherry tomatoes in a large bowl. In a small bowl whisk together the lemon juice, Adobo, paprika, and chili powder. Slowly whisk in the oil until smooth. Toss the dressing with the pasta and serve warm, at room temperature, or chilled.
Makes 6 servings.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes