Mexican Salad & Cheese Pineapple Salad

Mexican Pasta Salad

  • 2 small limes, zested & juiced
  • 2 small lemons, zested & juiced
  • 2 small oranges, zested & juiced
  • 3 cloves garlic, minced
  • 2 tablespoons Mexican seasoning
  • 1 tablespoon honey
  • ¼ cup grapeseed oil
  • 1 pinch red pepper flakes
  • 1 medium red onion, chopped
  • 1 large orange bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 1 large yellow bell pepper, chopped
  • 2 cans black beans, rinsed & drained
  • 12 ounces frozen corn
  • 2 cups tomatoes , chopped
  • 12 ounces whole grain penne pasta
  • 3 medium avocados, chopped
  • 1 bunch cilantro, chopped
  • Combine lime, lemon, & orange zest, juice, garlic, Mexican seasoning, honey, grape seed oil & red pepper flakes in a jar. Shake well.
  • Cook pasta until al dente.
  • Toss pasta with all vegetables EXCEPT avocado & cilantro.
  • If serving pasta salad later in the day, toss pasta & vegetables with ½ the vinaigrette & chill. When time to serve, toss with rest of the dressing & fold in the avocados & the cilantro.
  • If serving right away, toss in all of the dressing & then fold in the avocado & the cilantro.
  • Chill for 20 minutes & serve.

Mexican Pasta Salad

This salad is super easy to make and it makes enough to feed several people.  This particular recipe makes 32 cups of salad.  This makes a great summertime salad because the dressing is light and invigorating and you can take it to picnics and not have to worry about it going bad since there’s no mayonnaise or anything like that in it. The citrusy vinnagrette makes it nice and refreshing.




1 lg. can pineapple chunks
1-1 1/2 c. cheese – mild cheddar cut into small chunks
3 c. miniature marshmallows
1 egg, slightly beaten
3 tbsp. sugar
3 tbsp. flour
1 tbsp. margarine or butter
2/3 c.water
1/3 c. vinegar


Combine cheese, marshmallows & pineapple in a bowl

For the sauce:

  • Pour pineapple juice in a pan
  • Mix the egg, sugar, flour, & pinch of salt until there are no lumps.
  • Add to the pineapple juice
  • Combine the water and vinegar and slowly add it to the egg mixture
  • Add the butter & cook over medium heat it thickens.
  • Pour over pineapple mixture and mix together.
  • Refrigerate – this gets better the colder it is (don’t freeze it though)

**If the mixture seems too thin, add cornstarch a little at a time until desired consistency. **

Pineapple Marshmallow Salad

This recipe has been in our family for as long as I can remember.  It’s on the table for every family dinner and every holiday dinner and is usually the first thing to be eaten until it’s gone.  The sugary taste of the marshmallows, the sharpness of the cheddar cheese, and the sweetness of the pineapple all combined together makes this one refreshing salad to go with any meal.

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