1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (183g) Recipe makes 8 servings
Calories 257
Calories from Fat 76		(29%)
Amount Per Serving		%DV
	Total Fat 8.5g	13%
	Saturated Fat 1.2g	6%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 590mg		24%
Potassium 447mg		12%
Total Carbohydrate 38.8g		12%
	Dietary Fiber 6.3g	25%
	Sugars 3.8g
Protein 8.7g		17%
detailed view... how is this calculated?

Southwestern Pasta Salad

Recipe #369604 | 20 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: JackieOhNo!
May 5, 2009

A delicious pasta salad that is a change of pace from the typical ones you see served often. Prep time does not include chilling time of 2 hours.

SERVES 8 (change servings and units)

Ingredients

2 cups uncooked rotini pasta (8 oz.)
1 cup frozen sweet corn
1 (16 ounce) jar medium garlic-cilantro salsa (I use Muir Glen organic)
1/4 cup olive oil
3 tablespoons lime juice
1/2 teaspoon coarse salt (kosher or sea)
1/4 cup chopped fresh cilantro
1 medium red bell pepper, chopped (1 cup)
1 (15 ounce) can black beans, drained, rinsed
1 (2 1/4 ounce) can sliced ripe olives, drained

Directions

1
Cook pasta as directed on package, adding corn during last 2 minutes of cook time. Drain; rinse with cold water.
2
In large bowl, stir together salsa, olive oil, lime juice, and salt. Stir in pasta and remaining ingredients.
3
Cover; refrigerate at least 2 hours before serving.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #1205319

On Aug 31, 2009

I love this recipe! I pretty much made it as is except I used a cup of canned corn (Green Giants Shoepeg) instead of fresh and green pepper instead of red, its what I had on hand and it was sooooooooo good. I love the combination of the corn with the beans and pasta in this. I have made this several times now and I do think fresh salsa tastes best, but the jar type works well too. I think fresh chopped tomatoes would also work well. My favorite pasta salad now!!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: BakinBaby

On Aug 16, 2009

Lovely blend of spicy flavor. I didn't add the olives, none in the pantry. Made for holiday tag. Thank jackie.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Ice Cool Kitty

On May 22, 2009

This was really easy and oh so good! I was going to make it for ZWT5, but made it early to take to lunch the next day. But, I tasted it, and really liked it. So I tasted a little more, and before I knew I had ate the whole thing (I did scale it down to 1 serving). Rrrrrre bueno (muy bueno). Will have to make again and maybe THIS TIME I can take a picture before I eat the whole thing. I made it as written, but left out the cilantro (didn't have any) and used marinated olives. Made it again for lunch today, with the cilantro, even better! Made for ZWT5 (5/22/09).

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Kumquat the Cat's friend

On May 17, 2009

We both really enjoyed this. I had refried black beans in the cupboard, but didn't think refried beans would work well in this so we used regular pinto beans which I had. Used a tequila and lime salsa and kalamata olives instead of Mexican. Ate some of the leftovers as a snack before bedtime. This was yummy and easy make ahead dish.

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 4 reviews