Southwestern Pasta Salad Recipe photo by Taste of Home
Southwestern Pasta Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 16 servings.
I created this southwestern pasta salad for a friend who owns a catering business. I was told it was a hit at her events and it's now among the most-requested dishes. —Valonda Seward, Coarsegold, California
Ingredients
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1/2 cup fresh lime juice
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1/4 cup olive oil
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2 teaspoons ground cumin
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2 garlic cloves, minced
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1 tablespoon salsa
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1 tablespoon white wine vinegar
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3/4 teaspoon cayenne pepper
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1/2 teaspoon salt
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1 package (16 ounces) uncooked spiral or cavatappi pasta
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1-1/2 cups fresh or frozen whole kernel corn, thawed
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1 can (15 ounces) black beans, rinsed and drained
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1 cup cherry tomatoes, halved
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2 cans (2-1/4 ounces each) sliced ripe olives, drained
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1 small green pepper, finely chopped
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1 small sweet red pepper, finely chopped
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1 small red onion, finely chopped
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1/2 cup coarsely chopped fresh cilantro, divided
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1 medium ripe avocado, peeled and sliced
Directions
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1.
In a small bowl, whisk the first 8 ingredients until blended. Cook pasta according to package directions. Drain pasta; rinse with cold water.
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2.
In a large bowl, mix pasta, corn, beans, tomatoes, olives, peppers, onion and 1/4 cup cilantro. Pour dressing over salad; toss to coat. Refrigerate until serving.
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3.
Just before serving, top with avocado and the remaining 1/4 cup cilantro.
Nutrition Facts
3/4 cup: 203 calories, 6g fat (1g saturated fat), 0 cholesterol, 191mg sodium, 32g carbohydrate (3g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 fat.
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