Southwest Pasta Salad
This quick and easy Southwest Pasta Salad couldn't be simpler. It tastes even better the next day, so it's a great make-ahead for picnics and parties.
dry rotini pasta
raw or cooked (or 1 ½ cups frozen corn, thawed)
rinsed (or 2 cups cooked black beans)
minced green onion
mild chipotle chili powder
(2 limes will do the trick)
your favorite salsa
homemade or store-bought is fine
diced (If you’re making this in advance, don’t chop the avocado until the day-of.)
to taste, optional (depends on your salsa choice and how spicy you like your food)
Prepare the pasta according to package directions and drain. While the water boils and the pasta cooks, prep the rest of the ingredients.
In a large serving or storage bowl, toss together the corn, beans, green onions, garlic, spices, lime juice, and salsa.
Add the cooked pasta to the corn and bean mixture, mixing well. If you’re making this in advance, here is your stopping place. Cover and chill until you’re ready to serve – up to overnight.
Just before serving, toss in the avocado. Taste and add hot sauce, if you want it a little spicier.
Appetizer, Side Dish
oil-free pasta salad, southwest pasta salad
Southwest Pasta Salad from Glue & Glitter, https://www.glueandglitter.com/southwest-pasta-salad/