Recipe: Mexican Fusilli Salad

Mexican fusilli salad – it’s the perfect summer eat, packs a punch of flavour and it’s excellent as a next day lunch. Plus, it makes great use of my Texas caviar recipe. Ready to get cooking? Let’s go!

Ingredients

• 1 box (~300g) of gluten free pasta
• 1/2 a recipe of Texas caviar
• full recipe of avocado ranch dressing
• salt to taste

First, pick your gluten free fusilli pasta. I love this chickpea pasta from Explore Cuisine – it’s got 13g of protein in each serving and it holds up super well – not like some GF pasta that falls apart when cooked. I’m sure you’ve tried the black bean pasta, since it was super popular at Costco a few years ago. Either way, pick a pasta that works for you!

Cook your pasta according to the directions (making sure you salt that water!) and then rinse well and cool to room temperature – about 15 minutes.

While your pasta is cooking and cooling, make the Texas caviar. This is a big recipe and I’d say unless we’re having company, I make the full recipe and split it 50/50 with this Mexican fusilli salad. Once you’ve got the recipe made, split half of it into the bowl with the pasta. Give it a good stir.

Blend up the avocado ranch dressing and pour it all over the pasta and caviar mix. Give it a gentle toss and ensure everything is coated nicely. Add salt to taste and eat up.

It’s so good. Full of protein and bite. I’m a huge fan of Mexican flavours and this Mexican fusilli salad delivers.

Thanks so much for stopping by and I hope to see you again soon. Until then, eat up!