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Southwestern Pasta Salad Recipe

The backstory:  In June my friend Emily graciously threw a going away party for Rachel and Alvin (who as not in attendance due to work).  Rachel and Alvin have beautiful twin girls and have re-located to the Bayou to raise those girls among family.  We wish them all the best and to send them off, I developed a brand new tasty recipe!

Yield: 5 servings

Southwestern Pasta Salad Recipe

Ingredients:

3 ears fresh corn (white or yellow, your choice)
2 tablespoons unsalted butter
1-15 ounce can black beans
1 pint of cherry or grape tomatoes, halved length-wise
1 cup thinly sliced green onions, mixed white and green parts
1-16 ounce box bowtie pasta, cooked al dente
1-8 ounce block of pepper jack cheese, grated
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper

Vinaigrette
Zest of 2 limes
1/2 cup lime juice
1/2 cup light olive oil
1 bunch cilantro, finely chopped (remove thick stems at the bottom)
1/4 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper

Method:

  1. Start by putting a well-salted pot of water on to boil for the pasta. Cook pasta according to al dente package directions – about 10 minutes. Drain the pasta and rinse to cool.
  2. Next combine all the ingredients for the vinaigrette in a small mixing bowl. Set it aside to let flavors mingle.
  3. Get out a large mixing bowl – this is what you will build the pasta salad in.
  4. Shuck corn and carefully cut all the kernels off the cobs with a sharp chef’s knife.
  5. In a skillet, sauté the corn in 2 tablespoons of butter for about five minutes – add salt and pepper. You want to corn to get softened a bit to make it more palatable. When it is done add it straight to the mixing bowl.
  6. Drain the black beans and rinse them well then add to the mixing bowl.
  7. Next add the halved cherry tomatoes and sliced green onions to the bowl.
  8. By this time the pasta should be done so add that and mix up everything very well.
  9. Stir in the vinaigrette and the grated cheese.
  10. Taste to make sure your seasonings are correct and that it tastes to your liking.

 

  • This can be made a day or two in advance and should keep for up to 5 days, depending on how fresh all your ingredients were.
  • For best taste results, refrigerate for a couple hours before serving but not required
  • If you’d prefer to keep this recipe vegan, skip the cheese. It’s still very tasty

Total:30

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