"Food is our common ground, a universal experience." - James Beard

Monday, August 9, 2010

Southwestern Pasta Salad

This weekend Kent and I hosted a cookout for the folks that I graduated with from graduate school this summer. Sheree brought this amazing Southwestern Pasta Salad (recipe from allrecipes.com). It's a perfect side dish for summer cookouts and would make a great lunch with added grilled chicken. I will definitely be making this soon!

Southwestern Pasta Salad
1/2 (16 ounce) package rotini pasta
1/3 cup vegetable oil
1/4 cup fresh lime juice
2 tablespoons chili powder, or to taste
2 teaspoons ground cumin
1/2 teaspoon salt
2 cloves garlic, crushed
1 1/2 cups whole kernel corn
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

1. 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.
2. In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.
3. Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

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