Gluten Free Mexican Pasta Salad
This recipe is a mexican style gluten free pasta salad. It is served cold with lots of flavors.
Ingredients
- 16 oz gluten free pasta Barilla Gluten Free Rotini Pasta or Jovial 100% Organic Gluten Free Brown Rice Farfalle, 12 oz - Walmart.com
- 12-16 oz roasted corn frozen works fine or roast your own corn on the cobs
- 1 cup cotija cheese
- 1/3 cup fresh cilantro chopped
- 3 tbsp lime juice
Sauce Ingredients
- 1 1/2 cup sour cream Plain Greek Yogurt or whipped cottage cheese will also work
- 1 1/2 cup mayo
- 2 tbsp olive oil
Mexican Seasoning Ingredients
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chipotle powder
- 2 tsp chili powder
- ¼ tsp salt
- ⅛ tsp pepper
Instructions
- Cook 16 oz gluten free pasta according to package instructions.
- In a medium mixing bowl, combine sauce ingredients: 1 1/2 cup sour cream, 1 1/2 cup mayo, 2 tbsp olive oil. Add seasonings: 1 tsp garlic powder, 1 tsp onion powder, 2 tsp smoked paprika, 1 tsp cumin, 1 tsp chipotle powder, 2 tsp chili powder, ¼ tsp salt, ⅛ tsp pepper. Mix with whisk or spoon.
- Add sauce to the cooled pasta and mix until sauce is covering pasta.
- Add 12-16 oz roasted corn, 1 cup cotija cheese, 1/3 cup fresh cilantro, and 3 tbsp lime juice. Stir until combined. Garnish with extra cotija cheese.
- Serve immediately or store in refrigerator until ready to serve.