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Southwestern Pasta Salad

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

 16 oz Elbow macaroni
 1 cup Frozen Corn
 1 Red Bell Pepper, finely chopped
 1 Red Onion, finely chopped
 2.20 oz Sliced Black Olives
 14.50 oz Can of Black Beans, rinsed and drained
 14.50 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

Cook pasta according to package directions, till al dente.


Drain and rinse with cold water


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


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


Stir dressing into pasta mixture.

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