Southwestern Pasta Salad

DifficultyBeginner

Perfect for a potluck or a picnic as this salad does not use mayonnaise.

Ingredients
 16 oz Elbow macaroni
 1 cup Frozen Corn
 1 Red Bell Pepper, finely chopped
 1 Red Onion, finely chopped
 2 oz Sliced Black Olives
 14 ½ oz Can of Black Beans, rinsed and drained
 14 ½ oz Can of Chopped Tomatoes with JalapeƱos (do not drain)
 ½ cup Lime Juice
 ¼ cup Olive Crush Farms' Extra Virgin Olive Oil
 1 tbsp Red Wine Vinegar
 1 tbsp Chili Powder
 1 tbsp Ground Cumin
 1 tsp Sugar
 1 ½ tsp Kosher Salt
 1 tsp Garlic Powder
 ¼ cup Fresh Cilantro, chopped

Directions
1

Cook pasta according to package directions, till al dente.

2

Drain and rinse with cold water

3

In a large bowl, combine the pasta, corn, pepper, onion, olives, beans, and tomatoes.

4

In another bowl, combine the lime juice, olive oil, vinegar, seasonings, and cilantro. Mix well.

5

Stir dressing into pasta mixture.

Cover and refrigerate at least one hour (but four hours is best).

Ingredients

Ingredients
 16 oz Elbow macaroni
 1 cup Frozen Corn
 1 Red Bell Pepper, finely chopped
 1 Red Onion, finely chopped
 2 oz Sliced Black Olives
 14 ½ oz Can of Black Beans, rinsed and drained
 14 ½ oz Can of Chopped Tomatoes with JalapeƱos (do not drain)
 ½ cup Lime Juice
 ¼ cup Olive Crush Farms' Extra Virgin Olive Oil
 1 tbsp Red Wine Vinegar
 1 tbsp Chili Powder
 1 tbsp Ground Cumin
 1 tsp Sugar
 1 ½ tsp Kosher Salt
 1 tsp Garlic Powder
 ¼ cup Fresh Cilantro, chopped

Directions

Directions
1

Cook pasta according to package directions, till al dente.

2

Drain and rinse with cold water

3

In a large bowl, combine the pasta, corn, pepper, onion, olives, beans, and tomatoes.

4

In another bowl, combine the lime juice, olive oil, vinegar, seasonings, and cilantro. Mix well.

5

Stir dressing into pasta mixture.

Cover and refrigerate at least one hour (but four hours is best).

Southwestern Pasta Salad

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