Wednesday, January 12, 2011

Southwest Pasta Salad

I made this for a potluck church activity last night and I loved it. It's light and full of flavor. It's also a good vegetarian option for a main dish or as a side.

8 oz rotini pasta
1/3 cup vegetable oil
1/4 cup fresh lime juice
1-2 Tablespoons chili powder to taste (I used 1 TBSP)
2 teaspoons ground cumin
1/2 teaspoon salt
2 cloves of garlic, crushed
1 1/2 cups whole kernel corn
1 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 tomatoes

- Cook pasta until al dente, drain.
-Combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.
-Stir in rest of the ingredients. Serve chilled or at room temperature.

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