Southwestern Shell Salad
Don’t have a garden? You can still serve up luscious Southwest flavor all year long with this colorful, quick pasta salad from Marguerite Shaeffer in Sewell, New Jersey. “It’s an excellent salad for picnics since there’s nothing to sour,” she points out. And you can mix it ahead for convenience, then toss with dressing just before serving.
Total TimePrep/Total Time: 25 min.
- 8 ounces uncooked small pasta shells
- 1 cup frozen corn, thawed
- 1 can (15 to 16 ounces) kidney or black beans, rinsed and drained
- 1 cup chopped sweet yellow pepper
- 1 cup chopped tomatoes
- 1/2 cup chopped red onion
- 1/4 cup sliced pimiento-stuffed olives
- 3 tablespoons lemon juice
- 2 tablespoons minced fresh cilantro
- 2 teaspoons ground cumin
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Cook pasta according to package directions, adding corn during the last 2 minutes. Drain and rinse in cold water.
- Place the pasta and corn in a large bowl; add the beans, yellow pepper, tomatoes, onion and olives. In a small bowl, whisk the lemon juice, cilantro, cumin, oil, salt and pepper. Pour over salad and toss to coat. Serve immediately.
Nutrition Facts3/4 cup: 164 calories, 2g fat (0 saturated fat), 0 cholesterol, 263mg sodium, 30g carbohydrate (3g sugars, 4g fiber), 7g protein.
Originally published as Mexican Pasta Salad in Simple & Delicious May/June 2007
Jul 1, 2017
I really enjoyed this salad. It was very refreshing & the cumin added a lot of great flavor. Definitely different than other southwestern salads that I've done, but this is a keeper!