Southwest Pasta Salad
A vibrant, vegetarian cold pasta salad filled with fresh vegetables, black beans, and zesty dressing.
Equipment
- sauce pan
- Blender
Ingredients
- ½ lb bowtie pasta uncooked
- 1 can (14-oz) black beans drained and rinsed
- 2 roma tomatoes diced or about 3/4 cup halved cherry tomatoes
- 1 large bell pepper (red, yellow, or orange), diced
- ½ cup green onions sliced
- ½ cup corn frozen
- zest from 2 lime zest
- 8 oz chicken cooked, diced, optional
- ½ cup Queso Fresco or Cotija Cheese or grated jack, cheddar or pepperjack as substitutes
- 6 tablespoons lime juice fresh
- ¼ cup white wine or rice vinegar
- 4-5 cloves garlic roughly chopped
- 1 ½ teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon kosher or sea salt
- 2 teaspoon sugar (add more if limes are sour)
- ¾ cup canola oil
- ½ cup cilantro roughly chopped
Instructions
- Start by boiling some water in a sauce pan and adding in the bowtie pasta. Cook it until it is al dente, which should take just a few minutes. You will notice it should still have a little firmness. Remember to give it a good rinse with cold water afterward to stop the cooking process and avoid that mushy texture.
- Grab your mixing bowl and toss in the black beans, diced tomatoes, and bell pepper. You will get a lovely visual with all those colors! Mixing fresh ingredients helps bring out their natural flavors. Just be careful not to mash the beans - keep them whole for texture.
- Stir in the sliced green onions and frozen corn. The freshness from the onions will give your salad a nice crunch, while the corn adds sweetness. Avoid thawing the corn; using it straight from the freezer keeps it crisp and refreshing.
- Whisk together the lime juice, white wine vinegar, chopped garlic, chili powder, cumin, coriander, salt, sugar, and canola oil in a separate bowl. The tangy aroma from the lime will be so inviting! Make sure the sugar dissolves completely to avoid any gritty bits in your dressing.
- Pour the dressing over the pasta and veggie mix. If you are adding the diced chicken, now is the time! Toss everything gently until all the ingredients are coated in that zesty dressing. Do not over-mix, as you want to keep the pasta intact and not squished.
- Sprinkle in the Queso Fresco or your preferred cheese along with the chopped cilantro. The cheese adds a creamy touch and the cilantro introduces a fresh herbaceous note. Mixing too vigorously here can break up the cheese, so fold to combine flavorfully.
- Cover the salad and let it chill in the fridge for at least an hour. As it chills, the flavors meld together beautifully. Avoid skipping this step, as it enhances the taste! Before serving, taste and tweak the seasoning if needed - just a pinch of salt or a splash of lime juice can work wonders.
Notes
Store in an airtight container in the refrigerator for 3 – 5 days. Flavors may mellow after storage.
If the pasta turns mushy, cook it al dente and rinse it under cold water immediately after draining for better texture.
When preparing the salad ahead of time, consider keeping some dressing reserved to refresh leftovers for better flavor.
For a more vibrant salad, mix the dressing just before serving to maintain its texture and keep flavors bright.
If your dressing separates after storage, re-blend it or add a splash more lime juice to restore its consistency.
When the salad tastes flat after chilling, adjust the seasoning with additional salt or lime juice to bring flavors back.