Description
A vibrant and refreshing pasta salad bursting with Southwest flavors, perfect for potlucks and picnics.
Ingredients
- 2 cups pasta (rotini or penne)
- 1 can black beans (drained and rinsed)
- 1 cup roasted corn (frozen or fresh)
- 1 cup cherry or grape tomatoes (diced)
- 1 cup bell peppers (chopped)
- 1 cup cashews (soaked)
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt to taste
Instructions
- Cook the pasta: Prepare according to package instructions until al dente, then drain and let cool.
- Combine the base: In a large mixing bowl, combine the cooked pasta, black beans, roasted corn, diced tomatoes, and bell peppers.
- Make the dressing: Blend the soaked cashews with lime juice, olive oil, cumin, chili powder, garlic powder, and salt until smooth.
- Dress the salad: Pour the creamy dressing over the pasta mixture and stir well to combine.
- Chill: Refrigerate for at least 30 minutes before serving. Enjoy your flavorful salad!
Notes
Add crushed tortilla chips just before serving for extra crunch. This salad is best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican