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🍝 Crunchy Mexican Pasta Salad with Roasted Vegetables

645 kcal · 30 min · 4 servings

Crunchy Mexican Pasta Salad with Roasted Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Turn on the oven's grill function and let it heat up.
  2. 2. Place the peppers on a baking sheet and roast them under the grill until the skin is completely black.
  3. 3. Put the roasted peppers into a bowl and cover them with a plate.
  4. 4. Let the peppers steam in the covered bowl for ten minutes.
  5. 5. Take the jalapeños or chili peppers out of the package and let them drain.
  6. 6. Roughly chop the spicy peppers.
  7. 7. Wash the tomatoes thoroughly.
  8. 8. Cut the tomatoes into quarters.
  9. 9. Remove the seeds from the tomato pieces.
  10. 10. Roughly chop the deseeded tomatoes.
  11. 11. Add the chopped spicy peppers and tomatoes to a large mixing bowl.
  12. 12. Wash the oregano and cilantro.
  13. 13. Shake the greens dry.
  14. 14. Pluck the leaves off the stems.
  15. 15. Finely chop the herbs.
  16. 16. Add the chopped herbs to the bowl with the vegetables.
  17. 17. Peel the onions.
  18. 18. Peel the garlic cloves.
  19. 19. Finely chop the onions and garlic.
  20. 20. Remove the outer husks from the corn cob.
  21. 21. Wash the corn cob.
  22. 22. Use a sharp knife to cut the corn kernels off the cob.
  23. 23. Peel the charred skin off the roasted pepper.
  24. 24. Cut the peeled pepper into quarters.
  25. 25. Remove the seeds and core from the pepper quarters.
  26. 26. Cut the pepper into small cubes.
  27. 27. Add the pepper cubes to the tomato mixture in the bowl.
  28. 28. Bring water to a boil in a pot and add salt.
  29. 29. Cook the pasta according to the package instructions until al dente.
  30. 30. Put the pumpkin seeds into a dry frying pan.
  31. 31. Roast the pumpkin seeds without oil until they smell fragrant.
  32. 32. Take the roasted pumpkin seeds out of the pan.
  33. 33. Set the pumpkin seeds aside to cool down.
  34. 34. Add the corn to the hot pan.
  35. 35. Fry the corn in batches while stirring constantly.
  36. 36. Fry the corn until brown spots appear.
  37. 37. This takes about four to five minutes.
  38. 38. Add the roasted corn to the vegetable mixture in the bowl.
  39. 39. Add some oil to the pan and heat it up.
  40. 40. Add the finely chopped onions and garlic to the hot pan.
  41. 41. Sauté the vegetables for three to four minutes until translucent.
  42. 42. Add cumin to the pan.
  43. 43. Sauté the cumin for twenty seconds.
  44. 44. Add the onion-garlic mixture to the tomato and corn mixture.
  45. 45. Drain the pasta.
  46. 46. Reserve six to eight tablespoons of the pasta cooking water.
  47. 47. Add the hot pasta directly to the bowl with the vegetables.
  48. 48. Mix everything well.
  49. 49. Squeeze the lime.
  50. 50. Drizzle the lime juice over the salad.
  51. 51. Season the salad with salt and pepper.
  52. 52. Sprinkle the cooled pumpkin seeds over the salad.
  53. 53. Serve the salad immediately.
  54. 54. If the salad sits for longer, stir in the reserved pasta water.

Nutrition per serving