I came across this Southwestern Pasta Salad in Taste of Home. This is a vibrant, colorful and hearty pasta salad. I bumped up the flavor, added cracked black pepper, and increased some of the ingredients for a bold and kicked up taste. The original recipe has sliced avocado on top but mine was not ripe, so if you have avocado, slice it and add it just before serving. This dish is perfect for a backyard BBQ and as an accompaniment to chicken or burgers, and for sharing with your family. See the adapted recipe below.
|Close-up, Southwestern Pasta Salad|
|Southwestern Pasta Salad|
1 cup Salsa, Medium
1 cup Lime Juice, Freshly Squeezed
1/4 cup Extra Virgin Olive Oil
1 1/2 tablespoons White Wine Vinegar
2 teaspoons Ground Cumin
1 teaspoon Cayenne Pepper
1 teaspoon Coarse Salt
1/2 teaspoon Cracked Black Pepper
1 package (16 ounces) Uncooked Cavatappi (or Spiral) Pasta
|Cover with plastic wrap and chill for 2-3 hours|
1 1/2 cups Fresh or frozen whole kernel Corn, thawed
1 can (15 ounce) Black Beans, rinsed and drained
1 cup Cherry Tomatoes, whole or sliced in half
1 can Black Olives, sliced and drained
1 Green Pepper, chopped
1 Red Pepper, chopped
1 small red onion, chopped
3 garlic cloves, minced
1 cup coarsely chopped fresh cilantro, divided
|Pasta salad perfection|
In a small bowl, whisk together the salsa, lime juice, extra virgin olive oil, white wine vinegar, garlic cloves, cumin, cayenne pepper, black pepper and salt; set aside.
In a large pot, boil water, add salt and cook pasta according to package directions.
Drain the pasta and rinse with cold water; set aside.
In a large bowl, mix with a spatula or wooden spoon the pasta, tomatoes, corn, beans, olives, peppers, onion and 1/2 cup cilantro.
Pour salsa dressing over salad and combine.
Refrigerate for at least 2-3 hours to set.
Before serving sprinkle the rest of the the cilantro.
For the Southwestern Pasta Salad recipe, visit Taste of Home: