Southwestern Pasta Salad
Steal the show at your next cookout, with this hearty southwestern pasta salad. Bursting with hearty black beans, juicy bell pepper, and sweet summer corn kernels in a zesty cilantro-jalapeño dressing!
Servings: 8
Calories: 272kcal
Ingredients
- 8 ounces dried rotini pasta
- 1 (14 ounce or 400 gram) can black beans, drained and rinsed
- 1 medium red bell pepper, diced
- 1 cup fresh or frozen (and thawed) corn kernels
- 2 scallions, chopped
- Salt and pepper, to taste
For the Dressing
- 2 cups fresh cilantro (about 1 medium bunch), packed
- ⅓ cup olive oil
- ¼ cup lime juice
- ¼ cup chopped walnuts
- 1 medium jalapeño pepper, seeded and roughly chopped
- 3 garlic cloves
- 1 teaspoon ground cumin
- ½ teaspoon salt
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
- While the pasta cooks, prepare the dressing. Place all ingredients into the bowl of a food processor and blend until smooth.
- When the pasta has finished cooking, drain it into a colander and rinse the pasta with cool water.
- Transfer the pasta to a bowl and add the dressing, black beans, bell pepper, and corn. Toss to evenly coat everything with the dressing.
- Taste-test and adjust any seasonings to your liking.
- Serve.
Nutrition
Calories: 272kcal | Carbohydrates: 35.5g | Protein: 8.7g | Fat: 11.6g | Saturated Fat: 1.5g | Sodium: 242mg | Potassium: 326mg | Fiber: 5.3g | Sugar: 2.3g | Calcium: 32mg | Iron: 2mg