Southwest Pasta Salad

Rotini pasta combined with black beans, sweet corn kernels, olives, chopped bell pepper and chopped fresh cilantro in a salsa dressing prepared from garlic cilantro salsa, olive oil, lime juice, and coarse salt.

Ingredients -

2 cups (8 ounces) uncooked Rotini Pasta
1 cup Frozen Sweet Corn
1 (16 ounces) jar Medium Garlic Cilantro Salsa
1/4 cup Olive Oil
3 tablespoons Lime Juice
1/2 teaspoon Coarse Salt
1/4 cup chopped Fresh Cilantro
1 medium Red Bell Pepper, chopped (1 cup)
1 can (15 ounces) Black Beans, drained and rinsed
1 can (2.25 ounces) sliced Ripe Olives, drained

Preparation:

1. Cook pasta according to package directions. Add frozen corn during last 2 minutes of cooking.

2. Drain pasta and corn and rinse with cold water.

3. In large serving bowl, combine salsa, olive oil, lime juice, and coarse salt. Stir to combine.

4. Add pasta, fresh cilantro, red bell pepper, black beans, and ripe olives to salsa mixture.

5. Cover and refrigerate at least 2 hours.

Pasta Salad Making Tips -

Medium Garlic Cilantro Salsa

Any medium heat salsa will act as a good substitute for the garlic cilantro flavor called for, if its unavailable. Add a little fresh minced garlic to the salad, as well.

Pasta Salad Making Tips -

Ripe Olives

These are the green and black olive varieties sold in jars at most markets.

Recipe Ideas:

Spinach Pasta Salad

Summer Pasta Salad

Summer Vegetable and Cheese Pasta Salad

Sweet Corn Pasta Salad with Cucumber and Pineapple

Tangy Vegetable Pasta Salad

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