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Fajita Pasta Salad




Source of Recipe


Unknown


List of Ingredients





sour cream ( regular or reduced-fat)
shredded lettuce
grilled beef or chicken, cut in thin strips*
1 large avocado -- peeled and chopped
2 medium tomatoes -- chopped
8 ounces pasta -- cooked and drained
1 (15 oz.) can black beans -- rinsed and drained
1 (11 oz.) can corn kernels -- drained
1 cup favorite salsa
2 cups crushed baked tortilla chips -- divided
8 ounces shredded Mexican blend cheese (regular or reduced-fat) -- divided

Dressing:
1/4 cup fresh lime juice
2 tsp. ground cumin
1/2 tsp. chili powder
1/2 cup packed fresh cilantro leaves
2 large cloves garlic
1/2 cup olive oil


For dressing: Place first 5 ingredients in blender and process until nearly smooth. With blender running on medium speed, pour in olive oil in a slow, steady stream. Refrigerate until ready to use.

For salad: In a large bowl, combine cooked and cooled pasta with the beans, corn, salsa, tomatoes, and dressing. Toss gently to combine. Toss in 1 cup cheese and 1 cup crushed chips. Place lettuce on serving plates. Top with pasta mixture, then meat strips, then the remaining cheese. Garnish with remaining chips, avocado, and a dollop of sour cream.







Recipe