We just got back from a two-week trip visiting my parents in Florida. Getting back into our summer routine, if you can call it that, can be tricky sometimes. Finn's sleep patterns are more bizarre than ever, and my wife is dog-sitting while her parents are on a short vacation so I've got all the overnights this week. And while my wife will be able to cook dinner and/or watch Finn while I cook dinner, lunch is a different situation. It's very easy to default to quick and unhealthy lunch solutions while watching a toddler, but I've got a recipe full of hacks that can be made while the toddler naps and last you the entire week! (Seriously, I literally just made this while Finn started his nap, and it was so quick that he's still napping as I write this.)
This is my Mexican Pasta Salad!
I have a complicated relationship with pasta salad. On any given day, I love the concept: cold noodles, crunchy vegetables... but I always struggle with the dressing. See, as oil gets cold, it firms up, which usually results in a clumpy pasta salad. I've seen lots of hacks that say to dress the pasta with half the dressing ahead of time and then toss with the remaining half right before serving but, honestly, I don't have time for that nonsense. Not while I'm watching a toddler. So how can I hack a pasta salad dressing that doesn't clump? Salsa verde, of course!
While homemade salsa verde is certainly delicious, the stuff from the jar ain't half bad either, and is made with a short list of pronounceable ingredients. Plus, it's fat-free, which means it won't clump when it's refrigerated.
To hack this recipe even more, I rely on lots of pre-made ingredients, like pico de gallo and guacamole. Sure, you could make your own pico and guac if you have time, but I'm trying to make this thing quick and delicious! Most grocery stores make their own pico with nothing but produce and salt, so you're still eating cleanly.
The only thing about this recipe that I don't hack is the corn: I grill my own corn on the cob for that charred flavor, but you could totally skip this step and just use canned or thawed frozen corn.
This recipe is intentionally vegan, which makes it perfect for potlucks and picnics, but feel free to add grilled shrimp, chicken, or cotija cheese if you like.
Though it may seem like there's not a lot of cooking to be had here (there's not), the end result is still a bright, satisfying dish that feels like it took way longer than it did.
With hacks and snacks,
~c.j.
MEXICAN PASTA SALAD
PREP TIME: 10 minutes (or however long it takes to boil a pot of water)
ACTIVE COOK TIME: 7 mins.
INACTIVE COOK TIME: 4+ hrs.
YIELD: 4-6 servings
INGREDIENTS
1 lb. pasta of choice (I like to use Barilla Protein+ Rotini, but any pasta will do)
2 ears corn, shucked (or, 1 c. canned or thawed frozen corn, drained)
1 12 oz. container store bought pico de gallo (or 2 c. homemade)
1 15 oz. can black beans, drained and rinsed
1 bunch cilantro, chopped
kosher salt
black pepper
1 16 oz. jar salsa verde (or 2 c. homemade)
guacamole, for serving
DIRECTIONS
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and set aside.
While pasta is boiling, fire roast the corn using preferred method until kernels are black and charred, approximately 4 minutes. (I like to put them directly on the fire of my stovetop, but grilling or broiling works just as well. If using canned or frozen corn, skip this step.) Remove kernels from corn cobs and add to a large bowl, discarding cobs. Add pico de gallo, black beans, and cilantro to the bowl as well. Season lightly with salt and pepper.
Add pasta and salsa verde to the bowl, and stir to thoroughly combine. Cover and refrigerate for at least 4 hours.
Serve with guacamole and enjoy!