Southwest Pasta Salad
User Reviews
4.7
Southwest Pasta Salad
Description
This Southwest Pasta Salad features small pasta shapes tossed with crisp red onion, halved grape tomatoes, sweet yellow bell pepper, fresh corn kernels, sliced black olives, and chopped fresh cilantro. The dressing blends olive oil, fresh lime juice, honey, minced garlic, kosher salt, black pepper, and cayenne pepper to give bright acidity, subtle sweetness, and mild heat.
After cooking and cooling the pasta, the vegetables and dressing are combined and chilled, allowing flavors to meld. Avocado and crumbly cotija cheese are gently folded in right before serving to retain their texture and freshness. The salad offers a contrast of crunchy vegetables, creamy avocado, and salty cheese with a zesty, well-seasoned dressing.
It's a versatile side dish suitable for potlucks, barbecues, or light meals and stores well refrigerated for up to four days. Vegan and gluten-free options are possible by omitting cheese and using gluten-free pasta respectively.
Ingredients
For the pasta salad:
- 8 oz pasta small
- 1 onion diced (about 1/2 cup, small; red variety
- 3 cups grape tomato halved
- 1 bell pepper seeds removed and chopped, yellow
- 1 corn kernels removed, ear, fresh
- 2.25 ounces black olives drained, sliced
- 1/2 cup cilantro chopped, fresh
- 1 avocado pit removed and chopped, large
- 1/3 cup cotija cheese
For the dressing:
- 1/2 cup olive oil can use avocado oil
- 1/3 cup lime juice about 4 limes, fresh
- 1 teaspoon honey
- 2 garlic minced, large cloves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Instructions
- Cook the pasta according to package directions. Drain and rinse well to cool.
- While the pasta is cooking, combine the onion, tomatoes, pepper, corn, and olives in a large mixing bowl.
- In a glass measuring cup or small bowl, whisk together the oil, lime juice, honey, garlic, salt, black pepper, and cayenne pepper.
- Add the cooked pasta to the bowl with the vegetables, and pour the dressing over the pasta and vegetables. Stir until all of the ingredients are well coated. Sprinkle cilantro over the pasta and stir again. Cover with a lid and chill in the refrigerator until ready to serve. Add avocado and cheese right before serving and gently stir.
Notes
- This salad can be kept covered in the refrigerator for up to 4 days.
- For a vegan version, omit the cotija cheese.
- To make gluten-free, use gluten-free pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 301mg | 13% |
| Potassium | 308mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 33.6mg | 37% |
| Calcium | 42mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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