Spicy Southwestern Pasta Salad
I usually double or triple this recipe, because people can't stop eating it. It is not only delicious, it's also a very nice looking salad. Great for taking with you to a party. But be careful - it has a kick!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
southwestern
pasta
vegetarian
salad
spicy
julytop25
vegan
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon salt
- dressing:
- salad:
- 1 teaspoon ground cumin
- 6 ounces bow-tie pasta, cooked rinsed in cold water and drained
- 1 can black beans rinsed and drained
- 1 pint grape tomatoes halved
- 3/4 cup red onion chopped
- 1 avocado, ripe peeled and cubed
- 1 cup frozen corn thawed and drained
- 1/2 cup olive oil
- 1/3 cup lime juice
- 1/3 cup fresh cilantro chopped finely
- 2 cloves garlic minced finely
- 1 tablespoon hot pepper sauce
- Carbohydrate 45.7137072786322 g
- Cholesterol 14.0330139345 mg
- Fat 15.5073346863035 g
- Fiber 11.25205772507 g
- Protein 11.3646750336325 g
- Saturated Fat 2.23016636508656 g
- Serving Size 1 1 Serving (404g)
- Sodium 16.1056169906088 mg
- Sugar 34.4616495535622 g
- Trans Fat 0.992996854493268 g
- Calories 348 calories
Combine olive oil, lime juice, cilantro, garlic, hot pepper sauce, cumin and salt in small bowl. Whisk together until blended. Set aside. Combine pasta, beans, tomatoes, red onion, avocado and corn in large bowl. Add dressing and toss gently.
