I’m going to assume that pasta salad is an All-American kind of food. Living in Mexico I often get asked, “Well, what’s an American dish?” and I never have 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. and especially Washington State (represent!) is that there are so many immigrants from so many different places, and when they come to the U.S. they bring their food and culture with 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 never a fan of the extra mayo. And then came about Salsa Verde Pasta Salad!
The savory salsa acts as a dressing for this salad and helps to bring all the flavors together. Shredded chicken adds some protein in with the sweet corn and avocado helps to boost the healthy fats in the 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.
Salsa Verde Mexican Pasta Salad
- 1 cup salsa verde (You can find my 10 minute homemade recipe here)
- 1 8oz package of noodles
- 1 can corn
- 2 avocados 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.
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