WLBT.com - Jackson, MSSouthwestern Pasta Salad

Southwestern Pasta Salad

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Pasta Salad:

  • 16 ounces of bow-tie pasta
  • 1 can of black beans, rinsed and drained
  • 16-ounce bag of frozen corn, roasted*
  • 2 roasted red bell peppers, chopped
  • 1 pint of grape tomatoes, cut in half
  • 1 bunch of green onions, chopped

Cilantro Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons red wine virgin
  • 2 tablespoons freshly squeezed lime juice
  • 1 small jalapeno coarsely chopped (remove the ribs and seeds)**
  • 1 small clove of garlic, halved
  • 1/2 teaspoon Dijon Mustard
  • 1/8 teaspoon of honey
  • Fresh ground black pepper
  • Pinch of Ground Cumin
  • Pinch of Salt
  • 1/4 cup of fresh cilantro, chopped

Cook pasta in pot of boiling water until al dente. Drain and set aside.

Combine black beans, roasted corn, roasted bell peppers, grape tomatoes and green onions. Combine well and add to cooked pasta.

To make the vinaigrette: Put everything but the cilantro into a blender or food processor and puree until smooth. Stir in cilantro and pulse to mince the cilantro and incorporate it with the vinaigrette. Taste for seasonings.

Thoroughly combine vinaigrette with pasta. Chill and serve.

*To roast corn: Preheat oven to 350-degrees. Coat a baking sheet with nonstick cooking spray, add corn and toss with some olive oil. Cook in oven, stirring often, until corn is lightly browned.

**If you prefer the vinaigrette to have a hotter flavor leave in some of the seeds.

Questions? Email Julie Levanway.