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30-minute southwest pasta salad

VillagerLouise avatar
Recipe by
Louise Casey
@VillagerLouise

Shared at the April 15 Curious Cuisiners meeting by Lynn Cianchetti

yield 4 serving(s)
prep time 25 Min
method Stove Top

Ingredients For 30-minute southwest pasta salad

  • 2 c
    mini farfelle pasta (measured when dry)
  • 1 c
    frozen corn
  • 1 c
    black beans
  • 3/4 c
    assorted sweet bell peppers
  • 1 c
    cherry tomatoes, halved
  • 1/4 c
    red onion (optional)
  • 1/4 c
    packed cilantro (approximately 1/3 a bunch), finely chopped
  • 3 Tbsp
    olive oil
  • 3 Tbsp
    rice vinegar
  • 5 Tbsp
    squeezed fresh lime juice
  • 1 tsp
    white sugar
  • 1/4 tsp
    garlic powder
  • 1 1/2 tsp
    chili powder
  • 1 tsp
    cumin
  • 1/4 tsp
    cayenne
  • 1 tsp
    salt

How To Make 30-minute southwest pasta salad

  • 1
    Cook the pasta according to package direction. Add in the frozen corn about 1-2 minutes before the pasta is done.
  • 2
    Drain the pasta and rinse it with cold water.
  • 3
    Meanwhile, 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.
  • 4
    Finely chop up the red onion and cilantro.
  • 5
    Stir together the pasta, corn, black beans, sweet peppers, cherry tomatoes, onion and cilantro.
  • 6
    In 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)
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