Southwest Pasta Salad
Simple, filling, colorful and low-fat.
Ingredients
- 8 oz pasta (whole wheat or legume pasta, such as chickpea pasta)
- 1/2 red onion, chopped
- 1/2 cup chopped cilantro
- 1 cup chopped tomatoes
- 1 cup corn (fresh or frozen)
- 1 can black beans, drained and rinsed
- 1 orange bell pepper, chopped
- 1 avocado, chopped
- 1-2 TBSP fresh or canned diced jalepeno (optional)
- 1 avocado, diced
Dressing
- 2 TBSP lime juice
- 2 TBSP red wine vinegar
- 2 TBSP maple syrup
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 2 cloves garlic, minced
- 2 TBSP olive oil (optional, not necessary)
- 1 tsp chili powder (optional)
Instructions
- Boil pasta according to package directions.
- Meanwhile, mix the dressing ingredients together in a big bowl.
- Chop the vegetables and cilantro, and add to the bowl. Stir in the black beans.
- Drain the pasta and rinse with cool water. Add the pasta to the bowl and mix all the ingredients together.
- Let sit for at least a couple hours, ideally, so the flavors can be absorbed. Add salt and pepper to taste. Delicious chilled or at room temp.
- Note: for a creamy dressing, blend the avocado (or part of it) with the dressing ingredients. Not beautiful, but yummy.
