30-minute southwest pasta salad
Updated on Apr 17, 2014
Shared at the April 15 Curious Cuisiners meeting by Lynn Cianchetti
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prep time
25 Min
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 cups mini farfelle pasta (measured when dry)
- 1 cup frozen corn
- 1 cup black beans
- 3/4 cup assorted sweet bell peppers
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion (optional)
- 1/4 cup packed cilantro (approximately 1/3 a bunch), finely chopped
- 3 tablespoons olive oil
- 3 tablespoons rice vinegar
- 5 tablespoons squeezed fresh lime juice
- 1 teaspoon white sugar
- 1/4 teaspoon garlic powder
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon cayenne
- 1 teaspoon salt
How To Make 30-minute southwest pasta salad
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Step 1Cook the pasta according to package direction. Add in the frozen corn about 1-2 minutes before the pasta is done.
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Step 2Drain the pasta and rinse it with cold water.
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Step 3Meanwhile, drain and rinse one cup of black beans. Chop up assorted sweet peppers (I used miniature ones, but if you'd rather use just one large one, that works as well). Halve the cherry tomatoes.
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Step 4Finely chop up the red onion and cilantro.
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Step 5Stir together the pasta, corn, black beans, sweet peppers, cherry tomatoes, onion and cilantro.
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Step 6In a resealable jar combine all of the dressing ingredients. Shake until combined. Pour the dressing over the pasta and vegetables. Stir to combine. (you may not want to use all the dressing- so add it slowly)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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