Southwest Pasta Salad

Rotini pasta with black beans, corn, olives, bell pepper and cilantro in a salsa dressing.

Ingredients -

2 cups (8 ounces) uncooked Rotini Pasta
1 cup Frozen Sweet Corn
1 (16 ounce) 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.