Chef Miguel’s Creamy Spicy Mexican Pasta Salad.

Surprisingly this is an easy recipe just past the additional ones. I think the hardest share is to find the best ingredients hence you can enjoy the delectable Chef Miguel’s Creamy Spicy Mexican Pasta Salad for your breakfast with your connections or family. You can cook Chef Miguel’s Creamy Spicy Mexican Pasta Salad using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chef Miguel’s Creamy Spicy Mexican Pasta Salad

It's 1/2 box of your favorite pasta (uncooked). I used bowtie on this one.
It's 1 of Roma tomato, seeded and chopped.
You need 1/2 cup of black beans, drained and rinsed.
You need 1/3 cup of red onion, chopped.
You need 1/3 cup of sweet corn.
Prepare 2 of jalapeños, diced (seeded for less heat) *I use 1 green and 1 red for a more colorful dish.
You need 1/4 of cilantro, chopped.
You need 1/4 cup of cotija cheese.
You need of Dressing:.
You need 1/2 cup of ranch dressing (*I used homemade).
Prepare 1/2 of lime, juiced.
You need 2 tsp of Tajin seasoning.
Prepare 1 tsp of Chili Powder.
Prepare to taste of Salt,.

Chef Miguel’s Creamy Spicy Mexican Pasta Salad step by step

Prepare pasta according to package instructions. Drain, rinse and cool..
Mix dressing ingredients and set aside to let flavors meld..
Chop/Dice all other ingredients and transfer to a mixing bowl..
Add cooled pasta and dressing and gently combine..
Refrigerate in an airtight container for at least an hour then serve. ENJOY!.

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