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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Southwestern Pasta Salad Recipe

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This recipe for Southwestern Pasta Salad is from Nauvoo Nibbles, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb. rotini pasta
1 lb. frozen sweet corn thawed
1 3.8 oz can sliced black olives
2 red or yellow bell peppers, diced
1 can black beans
1 1/2 cups sliced scallions
1 Tbsp. minced garlic (can sub garlic powder if garlic is too strong)
2/3 cup olive oil
1/3 cup fresh lime juice
1-2 Tbsp. white wine vinegar (start small and add more to taste)
1 Tbsp. fresh oregano or 2 tsp. dried oregano
1 tsp. cumin
1 tsp. coriander
1/4 tsp. cayenne pepper
2 ripe avocados diced
Salt and Pepper to taste

Directions:
Directions:
Prepare pasta according to package directions; drain and toss with corn, olives, bell peppers, scallions, black beans and garlic in a large bowl.

Whisk together oil, lime juice, vinegar, oregano, cumin, coriander, and cayenne in a bowl. Slowly pour over pasta, tasting as you go to avoid adding too much. Stir to coat pasta.

Season with salt and pepper. Add diced avocados just before serving.

Number Of Servings:
Number Of Servings:
12-13 cups
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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