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Southwest Pasta Salad Recipe

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This recipe for Southwest Pasta Salad, by , is from Supermom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tamara Larsen


6 tablespoons fresh lime juice (About 3 small juicy limes)
1/4 cup white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt
2 teaspoons sugar
3/4 cup canola oil
1/2 cup roughly chopped cilantro

Pasta Salad
Zest from 2 lines
1/2 pound bow tie pasta, cooked according to directions
1 (14 oz) can black beans, drained and rinsed
2 Roma tomatoes, diced or about 3/4 cup halved cherry tomatoes
1 large red, yellow, or orange bell pepper, seeded and diced
1/2 cup sliced green onions
1 can corn
1/2 cup cheddar cheese

For the dressing:
Process lime juice, vinegar, garlic, chili powder, Kuhman, coriander, salt, and sugar in a blender until smooth. With the blender running on slow speed, add the oil in a steady stream and tell Inc. Turn off the blender and add cilantro. Pulse five times so salon Truax gets broken up but some pieces still remain intact.

For the pasta salad:
Zest limes and place zest in a large salad bowl.

Place cooled, cooked, drain the pasta in large salad bowl with lines asked. Add beans, tomatoes, pepper, green onions, corn and chicken if desired. Toss with dressing. Season with salt and pepper to taste. For best results showed one hour before serving. Right before serving, sprinkle cheese on top.

Personal Notes:
Personal Notes:
This flavorful twist on the summer barbecue favorite is a perfect, cool dinner on a busy weekend or a great make ahead salad for a potluck.




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