Tuesday, August 26, 2008

Southwest Pasta Salad

Well, it's that time of year again. The last week of "real summer" for all of us teachers and other school personnel. So of course I need one last beach day, and my good friend Krista and I will be headed down the shore one day this week! We decided to make lunch ourselves and bring it, so Krista will be bringing gazpacho and I tried to come up with a nice, beach-friendly side for that.

I have made this pasta salad numerous times before, thanks to Cara over at Cara's Cravings. The original recipe is a family favorite of hers, and I have only made some minor tweaks. Despite the 8 ounces of pasta it calls for, this recipe make a LOT of food, so make it for a crowd. Although I usually make it for myself and just eat it for lunch several days thereafter!

Southwest Pasta Salad
adapted from Cara's Cravings
Makes 8-10 side dish servings

8 ounces farfalle pasta, uncooked
1 (15 ounce) can black beans, drained and rinsed
1 (9 ounce) package frozen corn, thawed
1 cup salsa
2 tomatoes, chopped
1/2 red onion, chopped
1/3 cup fresh cilantro, chopped
8 ounces cheddar cheese, shredded
1 avocado, peeled, chopped

1/2 cup good quality extra virgin olive oil
2 tablespoons lime juice
3 teaspoons cumin
1 teaspoon chili powder
2 large garlic cloves, minced

In medium bowl, combine all dressing ingredients; mix well. Set aside.

Cook pasta as directed on package. Drain cooked pasta; rinse with cold water until cool.

In large bowl, combine beans, corn, salsa, tomatoes and cilantro.

Add cooked pasta, dressing, and shredded cheese to bean mixture; toss until well coated. Chill for at least 2 hours. Top with avocado immediately before serving.

1 comment:

Anonymous said...

Wow! That looks like a filling pasta salad! :)