A vibrant Southwestern pasta salad on a rustic wooden table, featuring al dente pasta tossed with black beans, corn, cherry tomatoes, diced bell peppers, and avocado, all coated in a zesty lime-cilantro dressing. Shredded cheese and crunchy tortilla strips add texture. The salad is served in a large bowl with a lime wedge on the side, accompanied by a small dish of dressing and scattered fresh cilantro leaves. Soft natural lighting enhances the fresh, colorful tones.

Southwestern Pasta Salad

Portions:10
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Ingrediënten

FOR THE PASTA SALAD

  • kosher salt
  • 1 lb. dry pasta such as elbow, bow tie, or rotini
  • 1 15- oz. can corn kernels
  • 1 15- oz. can black beans
  • 1 c. shredded Cheddar
  • 1 c. halved cherry tomatoes
  • 2 avocados diced
  • ⅓ c. Chopped cilantro

FOR THE DRESSING

  • 1 c. Greek yogurt
  • ⅓ c. extra-virgin olive oil
  • 1 tbsp. honey
  • 1 tbsp. apple cider vinegar
  • 2 cloves garlic minced
  • 2 Limes juiced
  • ½ jalapeño chopped
  • 1 ½ tbsp. Taco Seasoning
  • kosher salt

Instructies

  • In a large pot of salted boiling water, cook pasta according to package directions until al dente.
  • Drain and and cool, 5.
  • Meanwhile, make dressing: Whisk all ingredients together.
  • Taste and add salt as desired.
  • Stir corn, black beans, cheese, tomatoes, avocados and cilantro in with pasta.
  • Toss with dressing.
  • Cover tightly and refrigerate 1 hour before serving.
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Recipe Category Pasta / Salad
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