Wednesday, June 25, 2014

Southwest Pasta Salad

We had a nice little get away a few weeks ago and headed down to Lake Mead with a group of friends. It was a much needed get away. But when stuck on a beach for hours on end (I'm not complaining) you better go prepared with coolers of food. I started looking for foods that would be filling and easily stored and came across this beautiful salad. It's fresh, filling and is perfect for picnic or beach settings. So to sum it up...its perfect for SUMMER!

Southwest Pasta Salad
PREP: 10 minutes           COOK: 20 minutes            READY IN: 30 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name


  • 4 cups package bow tie pasta
  • 1 1/2 cup frozen corn
  • 1 can black beans, drained and rinsed
  • 1 1/2 cup chopped peppers
  • 1/4 cup chopped red onion
  • 1/4 cup cilantro
Dressing Ingredients
  • 3 tablespoons olive oil
  • 3 tablespoons rice vinegar
  • juice from 4 limes
  • zest of 1 lime
  • 1 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • 1 1/2 teaspoons chili powder 
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • pinch of salt


  1. In a large pot, cook pasta according to package. When pasta has 1-2 minutes left, add in frozen corn. 
  2. Drain pasta and corn and rinse with cold water.
  3. While pasta is cooking, drain and rinse black beans. Chop peppers, onion and cilantro. 
  4. Combine beans, peppers, onion and cilantro with pasta in a large bowl. 
  5. In a blender or resealable jar, combine all ingredients for the dressings and mix until combined. Pour over pasta and mix well. 
  6. Best served when chilled for a few hours. 


Without Dressing

   1 cup serving    217 calories  1g fat  44g carbs   9g protein    7g sugar   

With Dressing

   1 cup serving    300 calories  9g fat  49g carbs   9g protein    10g sugar   

Recipe adapted from Chelsea's Messy Apron 

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