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Texas-Style Pasta Salad
This hearty pasta salad brings bold Tex-Mex flavors to the table in under 30 minutes. Tender penne tosses with sharp cheddar cubes, bright red bell pepper, and mild green chiles for a colorful base. A quick dressing made from taco sauce, fresh lime juice, and cumin ties everything together with a zesty kick. Crushed nacho-flavored tortilla chips go on right before serving to add an irresistible crunch. It makes a perfect side dish for summer barbecues or casual weeknight dinners.
Ingredients
- 1 package (16 oz) penne pasta
- 1 can (4 oz) whole green chiles, drained, chopped
- 1 medium red bell pepper, chopped (1 cup)
- 8 oz Cheddar cheese, cut into ½-inch cubes (1¾ cups)
- 3 medium green onions, chopped (3 tablespoons)
- ½ cup chopped fresh cilantro
- 1 cup medium taco sauce
- ¼ cup vegetable oil
- 2 tablespoons lime juice
- ½ to 1 teaspoon ground cumin
- 1 cup nacho-flavored tortilla chips, coarsely crushed
Instructions
- 1Boil the penne pasta according to the package instructions until tender. Drain the pasta, rinse it thoroughly under cold water to stop the cooking process, and drain it again.
- 2Transfer the cooled pasta to a large mixing bowl. Add the chopped green chiles, diced red bell pepper, cubed cheddar cheese, green onions, and fresh cilantro, then stir to combine.
- 3Whisk the taco sauce, vegetable oil, lime juice, and ground cumin together in a small bowl. Pour this dressing over the pasta mixture and toss gently until everything is evenly coated. Sprinkle the crushed tortilla chips over the top and serve right away.