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KOMEKO Club
Mexikanischer Pastasalat

Mexican Pasta Salad

by KOMEKO Team in Recipes
How many people are you cooking for?
2

A summer salad with a twist: with KOMEKO FETTUCCINE, colorful vegetables and a spicy lime vinaigrette – served in a crispy tortilla bowl.

#gluten-free #vegan

Ingredients

    For the salad:

  • 2 whole vegetable tortilla carrot
  • 100 g kidney beans
  • 70 g corn
  • 1 red onion
  • 2 spring onions
  • 100 g tomatoes
  • 100 g red bell peppers
  • 2 packs of KOMEKO FETTUCCINE
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • salt & pepper
  • chili powder (to taste)

Preparation

  1. Bake tortillas
    Lightly oil two oven-safe bowls and place a tortilla in each, pressing it down to form the bowl. Bake for 25 minutes at 180°C (top/bottom heat), then let it cool completely.
  2. Prepare vegetables
    Wash and drain the corn and kidney beans. Wash the remaining vegetables as well.
  3. Prepare more vegetables
    Peel and finely chop the red onion. Chop the spring onions. Cut the tomatoes and the deseeded bell pepper into small pieces.
  4. Mix and season ingredients
    Mix all ingredients in a bowl, season with lime juice, olive oil, salt, pepper and chili powder.
  5. Cook fettuccine
    Let the KOMEKO FETTUCCINE simmer in 1-1.5 liters of salted water for 2 minutes. Then drain and rinse with cold water.
  6. Mix salad
    Add KOMEKO FETTUCCINE to the salad, mix lightly and serve in the tortilla bowls.
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Tags: Pasta
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KOMEKO Fettuccine

KOMEKO Fettuccine

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Gluten-free fresh pasta made from rice flour

Content size: 1 serving

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