Oh my word, it seems like forever ago that I posted anything! Life has been totally crazy this week starting a new job, going to night class at UIC, and trying to get enough sleep to recover from a cold. At any rate, I’ve got a new recipe for you guys!
A few months ago Will surprised me with a bag of handmade Whole Wheat Chipotle Lime Mafaldine pasta from Papparedelle’s at the French Market in Chicago’s Ogilvie station. With the pasta’s unique smoky chipotle and lime flavor I thought a Southwest pasta salad would be the perfect way to use it!
Southwest Pasta Salad
vegetarian, vegan, soy-free, dairy-free, peanut-free, tree nut-free, seed-free, sugar-free, shellfish-oil, fish-free
- 1/2 lb uncooked pasta (any pasta will do)
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 can corn, rinsed
- 1 can black beans, rinsed
- 1 avocado, cubed
- 4 scallions, sliced
- 3 garlic cloves, minced
- 3 Tbsp olive oil
- juice from one lime
- 3 Tbsp fresh cilantro, finely chopped
- salt and pepper to taste
Cook pasta according to package directions. Rinse and cool pasta with cold water. In a large bowl combine pasta, green pepper, red pepper, corn, black beans, avocado, and scallions. Stir to combine. In a small bowl, whisk garlic, olive oil, lime juice, cilantro salt and pepper together. Pour dressing over salad and mix to combine. Refrigerate overnight before serving.
This salad was so easy to prepare and it makes the perfect lunch for those of us who are always on-the-go!