Cinco de mayo pasta salad


Disclaimer: This recipe post and giveaway is sponsored by Dreamfield’s Pasta. 


We’re celebrating SPRING here at Robinsbite today with this Cinco de Mayo pasta salad.  

Here in Texas, one often sees a snack made simply of jicama (pronounced hick-a-ma), lime and cumin. For a long time, I was jicama adverse. Just couldn’t get on board with it for some reason. However, after here for 25 years now, I’m a full fledged fan. FYI, a jicama is a Mexican yam or turnip. 

The pasta salad incorporates not only the crunchy bite of the jicama, but the creaminess of avocado, the saltiness of the cheese and the tartness of the lime. Finally, the cilantro brings it all together with the herbiness (is that a word?) flavor. For you cilantro haters, feel free to leave it out.  It’s also got a hefty dose of cumin and I love that the cumin is actually visable in the picture–thanks to the Dreamfields pasta! 

Speaking of the pasta, I’ve chosen to use the penne rigate in this dish. Did you know that Penne means quill shaped and rigate means with ridges?  Rotini noodles also work well in this dish. With 5 grams of fiber and 7 grams of protein, it’s a great option for a quick and healthy meal. Want more recipes? Head over to Dreamfields website. 


Spring into wellness



Cinco de Mayo Pasta Salad with Jicama and Lime
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1 box Dreamfields Rotini or Penne
1 can (about 15 ounces) black beans, drained and rinsed
2 cups cherry or teardrop tomatoes, quartered
1 cup diced jicama (large dice)
1 cup diced Cotija cheese (large dice) (see note below)
1 avocado, large dice
1 tablespoon ground cumin
1/2 teaspoon salt
Fresh black pepper
Honey Lime Dressing (see below)
1/2 cup fresh cilantro, chopped
Honey Lime Dressing
4 tablespoons lime juice
2 tablespoons olive oil
2 teaspoons lime zest
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon pepper
1. Place all ingredients in small jar with lid. Shake vigorously until well combined.
1. Cook pasta according to package directions. Place in large bowl; set aside.
2. Add beans, tomatoes, jicama and Cojtia cheese to pasta. Stir gently to mix ingredients well. Add avocado, cumin, salt and pepper; stir just enough to incorporate into pasta mixture, keeping avocado cubes intact.
3. Add Honey Lime Dressing and cilantro; toss gently to coat completely.
Note: 1 cup diced white sharp Cheddar cheese can be substituted for Cojtia cheese.
Makes 6 servings.
Nutrition information (1/6 of recipe): 450 calories; 18 g protein; 66 g carbohydrates; 15 g total fat; 5 g saturated fat; 20 mg cholesterol; 670 mg sodium; 13 g total dietary fiber.



And now, I’m excited to offer my very first giveaway!



Bump up your nutrition this spring with a Dreamfields Pasta Family Pack (one box of each of the 7 cuts of pasta) + a food scale! 
All you have to do is “like” my Facebook page and Dreamfields Pasta Facebook page, and leave a comment telling me you did it. For an increased chance to win – “like” or “follow” Dreamfields  TwitterInstagram and Pinterest, and leave me another comment.  Deadline is April 30. 


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