Southwestern Pasta Salad

This pasta salad is packed with vegetables and protein. A new twist to pasta salad. 

1/2 cup fresh lime juice
1/4 cup olive oil
2 teaspoons ground cumin
2 garlic cloves, minced
1 tablespoon salsa
1 tablespoon white wine vinegar
3/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 package (16 ounces) uncooked spiral or cavatappi pasta
1-1/2 cups fresh or frozen whole kernel corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 cup cherry tomatoes, halved
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 small green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 small red onion, finely chopped
1/2 cup coarsely chopped fresh cilantro, divided
1 medium ripe avocado, peeled and sliced

In a small bowl, whisk the first 8 ingredients until blended. Cook pasta according to package directions. Drain pasta; rinse with cold water.
In a large bowl, mix pasta, corn, beans, tomatoes, olives, peppers, onion and 1/4 cup cilantro. Pour dressing over salad; toss to coat. Refrigerate until serving.
Just before serving, top with avocado and the remaining cilantro.

Recipe Credit Valonda Seward, Coarsegold, California HERE




Anonymous said...

Sounds delicious! Pinning!


Pamela @ DIY Vibes said...

This looks so good for the days you don't want to turn on the oven. Pinned!