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Southwestern Pasta Salad

Author Lavina Harper

Ingredients

  • 1/2 16 ounce package rotini pasta
  • 1/3 cup olive oil
  • 1/4 cup fresh lime juice
  • 2 tablespoons chili powder or to taste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 cloves garlic crushed
  • 1 1/2 cups whole kernel corn frozen and steamed
  • 1 15 ounce can black beans, drained and rinsed
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1/2 cup fresh cilantro leaves
  • 1 cup chopped roma plum tomatoes (can use grape tomatoes)
  • One diced avocado

Instructions

  1. Make salsa:  2 (28) oz. cans of diced tomatoes, 2 jalapenos- diced
  2. Put these items in the blender and puree them. Then put
  3. in a container and add 1 t. salt, 2 T. vinegar and a little garlic
  4. powder. (optional: green onions)
  5. DIRECTIONS for pasta salad:
  6. 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.
  7. In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Toss the pasta with the oil mixture and set aside to cool to room temperature, stirring occasionally.
  8. Stir in salsa, corn, beans, green pepper, red pepper, and tomatoes. Then stir in the avocado or just garnish the top with it.