The “All Over The World”
Southwest Pasta Salad
8 servings
portions5 minutes
temps actif1.5 hours
temps totalIngrédients
The sauce :
½ cup mayonnaise
¼ cup sour cream
1 to 2 chipotle peppers in adobo sauce, minced
2 tablespoons cilantro, minced
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried chives
¼ teaspoon dried parsley
¼ teaspoon dried oregano
½ lime, juiced
The pasta
1 (12-ounce) box tri-color rotini pasta
1 (15-ounce) can black beans, rinsed and drained
1 ½ cups frozen fire-roasted corn, thawed
1 large red/orange/yellow bell pepper, diced
½ medium red onion, diced
1 cup grape tomatoes, halved
1 large avocado, diced
⅓ cup cilantro, chopped
salt, to taste
pepper, to taste
¼ cup sliced scallions, for garnish
Instructions
In a small mixing bowl, whisk together the mayonnaise, sour cream, chipotle peppers, minced cilantro, garlic powder, onion powder, chives, parsley, oregano, and lime juice. Set aside.
Cook the rotini according to the package instructions. Then, drain, rinse with cold water, and allow to dry for about 5 minutes.
In a large bowl, combine the cooked pasta, black beans, corn, bell pepper, red onion, grape tomatoes, avocado, and chopped cilantro.
Pour in the chipotle dressing, and stir to fully coat the salad ingredients.
Add salt and pepper to taste.
Cover and place in the refrigerator, and chill for at least 1 hour before serving.
Garnish with sliced scallions.
Nutrition
Taille de portion
251 g
Calories
414
Lipides totaux
18 g
Graisses saturées
3 g
Graisses insaturées
-
Graisses trans
0 g
Cholestérol
9 mg
Sodium
583 mg
Glucides totaux
54 g
Fibres alimentaires
9 g
Sucres totaux
5 g
Protéines
11 g
8 servings
portions5 minutes
temps actif1.5 hours
temps total