Sep 202011

We’re at the tail end of tomato season, and I was determined to make one last dish with roasted grape tomatoes since I loved them on the Italian Baked Potato.  The rest of this dish just kind of came together with what I had on hand.  It’s very mild, so if you want to kick it up a notch, go for it!  Maybe some sauteed peppers or a dash of cayenne? 


Mexican Pasta Toss

1 pint grape tomatoes, roasted in a 400F oven for 30-40 minutes
2 c. whole wheat shells, cooked and drained
1 (15 oz.) can black beans, rinsed and drained
1/2 c. corn, cooked and drained
1 t chili powder
Shredded cheddar cheese

Toss tomatoes, pasta, beans, and corn in a large bowl, and season with chili powder.  Serve topped with shredded cheddar cheese.

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  3 Responses to “Mexican Pasta Toss”

  1. Yummy pasta toss! Loved your presentation and buzzed you!

  2. Hi KC,
    I was going to make a big salad for lunch but you just changed my mind.
    Love the plate under the pasta, too.

  3. ME-Part 2
    Delish!!! – I also used onions and sauteed them with the beans and corn in a little EVOO.
    Also added 14oz can of fire roasted diced tomatoes (too lazy to roast regular tomatoes).
    Added chili powder and cheese to my portion. T enjoyed it very much. Will be making it regularly during the fall and winter.
    Keep em coming.

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