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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.
servings: 6
total time: 1 hour 30 minutes
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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