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Mexican pasta salad with avocado

preperation 10΄ Preparation
Time
cup 10΄ Cooking
Time
hat easy Difficulty
dish 4 Portions
materials INGREDIENTS

MISKO Twirls (Fusilli)

500 g MISKO Twirls (Fusilli)

1 onion, finely chopped

300 g boiled corn

300 g red beans, boiled

1 red pepper, finely chopped

1 green pepper, finely chopped

½ bunch parsley or fresh coriander, finely chopped

2 ripe avocados

6 tbsp. olive oil

2 tbsp. lemon juice

1 tbsp. mustard

salt

freshly ground pepper

materials METHOD

Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Twirls (Fusilli). Stir with a spoon and let the pasta boil for as long as indicated on the package.

Strain the pasta and rinse under cold running water. Allow to drain.

In a large bowl, whisk the olive oil with the lemon juice, mustard, salt and freshly ground pepper.

Add the onion, the corn, the beans, peppers, parsley (or coriander), the pasta and avocado and mix together.

Serve the pasta salad at room temperature or refrigerated.

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