I had gotten a gift basket for Christmas that had olive oil, balsamic vinegars, some soup mix, and spices. It was a great gift! Buried at the bottom of that basket was margarita glass shaped pasta. Cheesy but pretty cute. That buried package of pasta was discovered during the move and I knew I had to use it up.
Enter the margarita pasta salad. Mixing those cute shapes pieces of pasta with a dressing that includes tequila. Why not. It’s good in a margarita why not a pasta salad? Turns out it is really good, there’s not much in there but it really does add a ton of flavor.
I used a new tequilla I was sent to sample. Familia Partida, smaller producer who really focues on quality. Good tequilla in the dressing makes all the difference! Smooth silver tequilla. Yum!
Margarita Pasta Salad
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Keywords: side vegetarian
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Ingredients (Serves 6-8)
- 1 lb cooked pasta
- 2 bell peppers, seeded and chopped
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- Salt/Pepper
For the Dressing
- Juice of 2 limes
- Zest of 1 lime
- 1/4 cup olive oil
- 1 tsp mustard
- 3 tbsp apple cider vinegar
- 3 tbsp honey
- 3 tbsp tequilla
- Salt/Pepper
Instructions
Cook pasta according to directions and let cool, add a bit of olive oil to get it from sticking.
In a large bowl add the pasta, peppers, corn, black beans and top with salt/pepper.
In a small bowl whisk together lime juice, zest, olive oil, mustard, honey, cider vinegar, tequila and salt/pepper.
Top salad with dressing and serve immediately or chill.
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