Fresh Southwest Pasta Salad

Fresh Southwest Pasta Salad
I love to make this for a quick and easy lunch. Or to take to a potluck. You can make it a day ahead as well, just add a little more olive oil. And it has black beans, which are one of the best beans for you. At six grams per servings, beans are an awesome dose of fiber and help keep you full longer. Pipe Rigate pasta is large elbow macaroni that is pinched off at one end. It works really well for this cold salad because the little veggies and cheese get inside the pasta. 

I had to whisk the dressing for a little while to get the chili powder to dissolve. 

My favorite part is how the corn and beans get inside the pasta. Brandon's favorite part is the cheese. 

Fresh Southwest Pasta Salad


Pasta dressing
1 lime, juiced
2/3 cup canola oil
1/3 cup of olive oil 
1-2 teaspoons chili powder
1 teaspoon kosher salt
1 teaspoon cumin
4 tablespoons cilantro, chopped,


Salad ingredients
5 cups cooked pipe rigate pasta (found at Whole Foods)
1 2/3 cup, sharp sheddar, 1/2 inch cubes
1 can black beans,  no salt added, rinsed, drained. 
1 carrot, diced small or shredded
I cup frozen corn, organic -- makes all the difference. so good.
3 tablespoons of fresh cilantro on top after done
1/2 cup cherry tomatoes, halved
1/3 cup green onions, cut in half, diced
you could also add asparagus


In a large bowl add oils together. Whisk in lime juice and chili powder, salt, cumin, and cilantro. Taste to see if it's to salty or needs more spice. Keep dressing in bottom of bowl. 


Add to bowl pasta, cheese, rinsed black beans, carrots, corn, cilantro, tomatoes and green onions. 


Toss and season if it needs more salt or oil. The pasta salad will soak up all of the dressing so if there is lots just leave it. After an hour it should soak up lots more. If you have a pasta salad too dry, add more olive oil.