Most people think of pasta salad as an All-American kind of food. Living in Mexico I often got asked, “Well, what’s an American dish?” and I never had a good answer.
Lasagna? No, that’s Italian. Hot dogs? Maybe, but they originally are Polish. A hamburger is my best answer, but honestly I rarely eat a hamburger, unless I’m at a BBQ or some type of celebration.
One of the great things about the U.S. is that there are so many folks from so many different places, and they bring their food and culture with them too.
Some of the best dishes that I have eaten have had such an interesting combination of flavors, mixing one culture’s food with another.
I like to think that that is what keeps food exciting. In an attempt to do the same myself (because I’m a wannabe chef) I decided to mix something very American and very Mexican.
Mexican food can NOT be Mexican food without salsa and a potluck can’t be a potluck without pasta salad.
I love me some pasta salad – but I’m not a fan of all the extra mayo in our traditional American version. So I present – Salsa Verde Pasta Salad!
This pasta salad makes a great potluck dish, or a wonderful side for a dish like this Beef Birria.
The savory salsa acts as a dressing for this salad and helps to bring all the flavors together.
Shredded chicken adds some protein, sweet corn gives a nice crunch, and avocado helps to boost the healthy fats in this dish.
Swap out the pasta for whole wheat pasta and you’ve got yourself a serving or two of whole grains as well!
For an additional Mexican touch, top with lime and queso fresco or another crumbly cheese of your choice.
Salsa Verde Mexican Pasta Salad
- 1 cup salsa verde
- 8 oz package of noodles
- 14 oz corn canned
- 2 avocadoes cubed
- 1 cup shredded chicken
- Lime juice optional
- Queso fresco optional
- Cook pasta according to package and set aside to cool.
- In a large mixing bowl add pasta, corn, avocado, chicken and salsa.
- Mix well and enjoy! This salad can be served warm or cold.