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Southwest Pasta Salad
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Southwest Pasta Salad
Rotini pasta, black beans, cheddar cheese, tomatoes, onion, corn, and jalapeno tossed in a cumin-lime vinaigrette dressing.
Southwest Pasta Salad
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27 people Yepped this recipe
servings:
6
total time:
1 hour 30 minutes
added on
05/31/2024
recipe by:
Frankie
INGREDIENTS
4 ounces dried black beans, rinsed
1 pound rotini pasta
4 ounces sharp cheddar cheese, shredded
6 ounces grape tomatoes, sliced
1/2 cup thinly sliced red onion
1/2 cup corn kernels
1 jalapeno, thinly sliced
1/2 cup olive oil
3 TBSP lime juice
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp garlic powder
1/8 tsp cayenne pepper
salt & freshly ground black pepper
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DIRECTIONS
Place the black beans in a saucepan and cover with about 2-inches of water then bring to a boil over medium-high heat.
Place a lid on the pan and reduce the heat to medium-low then simmer until the beans are tender, about 1 hour.
Drain the beans and rinse under cold water then set aside.
Cook the pasta according to package directions then drain and rinse under cold water.
Add the cooked pasta, beans, cheese, tomatoes, onion, corn, and jalapeno to a large bowl and toss to combine.
In a separate bowl whisk together the olive oil, lime juice, cumin, paprika, garlic powder, cayenne, and 1 tsp salt until well combined.
Pour the vinaigrette dressing over the pasta salad and toss to combine.
Taste the pasta salad and season with additional salt & pepper if needed.
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