Tequila Lime Pasta Salad
Tequila Lime Pasta Salad is a light and healthy summer pasta salad with a kick of tequila!
Recipe type: Salad
Cuisine: Southwestern
Serves: 6-8
  • For the Vinaigrette
  • 2 limes, juiced
  • 3 tablespoons tequila
  • 2 cloves garlic, minced
  • 3 tablespoons honey
  • ¾ teaspoon cumin
  • ¾ teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup olive oil
  • For the Salad
  • 1 pound of your favorite pasta, cooked to package directions
  • 2 cups diced cooked chicken
  • 12 ounces Cotija cheese, crumbled
  • ½ cup chopped fresh cilantro
  • 1 red or orange bell pepper, diced
  • 1 cup fresh or frozen corn
  • ½ pint cherry tomatoes, sliced in half
  • ¾ cup red onion, diced
  • 1 jalapeno, diced small (optional)
  • ½ cup radishes, sliced thin
  1. To make the vinaigrette, add the limes, tequila, garlic, honey, cumin, chili powder, salt and pepper to a medium sized bowl. Slowly whisk in the oil until it becomes thickened. Set aside.
  2. For the salad, add the cooked pasta, chicken, cheese, cilantro and the vegetables to a large bowl and mix to combine evenly.
  3. Add desired amount of dressing to salad. I used about half of the dressing but add more if you prefer.
  4. Season to taste with salt and pepper.
The Cojita cheese is salty like feta. If you need to adjust the seasoning at the end, try it first. I found that the cheese gave it just enough saltyness.
Recipe by Rocky Mountain Cooking at https://rockymountaincooking.com/2015/07/tequila-lime-pasta-salad/