Sunday, May 1, 2011

Southwest Pasta Salad

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Southwest Pasta Salad

Oh, the dreaded salad assignment! It seems so boring when you are asked to bring a salad to a dinner. I was dying to mix it up and so searched on and found this gem. YUM!


1/2 lb. cooked bowtie pasta (I used whatever I had on hand which was whole wheat Rotini)

1 14oz. can black beans rinsed and drained

2 roma tomatoes diced

1 large pepper of any color, diced

1/2 C sliced green onions

1/2 C frozen corn (no need to thaw)

Zest from two limes

optional: add chicken

1/2 C cheese Queso fresco or Cotija cheese (found in the mexican cheese section) or pepperjack cubed


6 T fresh lime juice (about 3 juicy limes)

1/4 C rice vinegar or white wine vinegar

4-5 garlic cloves, chopped

1 1/2 t chili powder

1 t cumin

1/2 t coriander

1/2 t salt

2 t sugar

3/4 C canola oil or EVOO

1/2 C roughly chopped cilantro


MegSmith @ Cooking.In.College said...

This sounds so much better than any other pasta salad I have ever seen. I am definitely keeping this one :-)

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