Chef Miguel’s Creamy Spicy Mexican Pasta Salad.

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Ingredients of Chef Miguel’s Creamy Spicy Mexican Pasta Salad

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

Chef Miguel’s Creamy Spicy Mexican Pasta Salad instructions

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

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