V's Southwestern Pasta Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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If you like a citrus based dressing with rotini pasta, give this one a try. I make this salad for a nice refreshing twist for pasta salad. This is one of our family favorite Southwestern Salads. Enjoy as a side dish or add cooked chicken and make it a meal in one! Served chilled Bueno ;) Ingredients:
16 ounces rotini pasta |
1/4 cup light olive oil |
1/2 cup fresh lime juice |
1 1/2 teaspoons cayenne, to taste |
2 teaspoons ground cumin |
1/2 teaspoon salt |
1 teaspoon dried cilantro |
2 garlic cloves, crushed |
1 tablespoon salsa, to taste |
1 tablespoon white wine vinegar |
1 1/2 cups whole kernel corn (can, frozen or fresh) |
1 (15 ounce) can black beans, drained and rinsed |
1/2 cup green bell pepper, diced |
1/2 cup red bell pepper, diced |
1/2 cup fresh cilantro leaves, rough chopped |
1 cup cherry tomatoes, halved |
1 cup black olives, sliced |
1/2 cup red onion |
1 large avocado, sliced |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large bowl combine oil, vinegar, lime juice, cayenne, cumin, salt, garlic, dried cilantro and salsa.
3. Stir in corn, beans, green pepper, red pepper, tomatoes, olives and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with avocado and remaining cilantro. Serve chilled.
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