I had a very disappointing, flavorless southwest pasta salad at work the other day and I needed to make up for it, so I made this dish for a potluck. It has great flavor and makes for wonderful leftovers if you don’t finish it all. I’ll definitely be making this again! You can easily modify it at add in bell peppers or other beans or cheeses or whatever you like.
- one package of corkscrew or shell style pasta (13-16 ounces)
- 1/3 cup canola OR olive oil
- 1/4 cup fresh lime juice
- 2 tbs of chili powder
- 2 tsp ground cumin
- 1/2 tsp salt
- 3 cloves garlic, crushed
- 15oz frozen corn
- 15oz can black beans, rinsed and drained
- 12oz jar of roasted red peppers, chopped and drained
- 1/2 cup fresh cilantro, chopped
- 4 green onions, sliced thin
- 1 block of spicy pepper jack OR monterey jack cheese, cubed
- Cook pasta according to package instructions in salted boiling water.
- Combine oil, lime juice, chili powder, cumin, salt and garlic. Mix well. Toss with warm pasta and cool to room temperature.
- Add corn, black beans, roasted peppers, cilantro, green onions and cheese.
- Toss all ingredients together and chill in refrigerator for a couple of hours or overnight until ready to serve.