This southwestern pasta salad is simple but incredibly satisfying. It is also loaded with nutrition. We are going to add cucumbers, bell pepper, tomatoes, cilantro, black beans and corn to it. The dressing is a vinaigrette made with lemon juice and vinegar.
I used Fusilli pasta for this recipe but you can use any small pasta you prefer. Shells, penne, elbow macaroni – whatever you want.
This salad does not have any mayonnaise which makes it vegan. It is light and satisfying. As with all pasta salads, it will absorb the dressing. So, if you have left overs you will have to make more dressing to doctor it before you serve it.
This is how to make this simple and delicious southwestern pasta salad –
12 oz small pasta of choice
1 cup cherry tomatoes — halved
1/2 a red bell pepper — cut into thin strips
1 cup sliced cucumbers
1/2 cup chopped cilantro
1/2 cup sliced red onion
1 – 15 oz (425 grams) can black beans — drained and rinsed
1 – 15 oz (425 grams) can yellow corn — drained and rinsed
1 jalapeño — finely cubed (optional)
Bring a large pot of salted water to a boil. Add the pasta. Stir and cook per package instructions. Drain and wash pasta with cold water to stop the cooking. Place in a bowl.
Add the tomatoes, bell pepper, cucumbers, cilantro and red onion to the pasta. Add the beans, the corn and the jalapeño, if using. Mix well.
Add the dressing and toss.
FOR THE DRESSING –
1/2 of a large lemon (about 2 tablespoons)
1/4 cup white vinegar
1/2 cup olive oil
1 teaspoon yellow mustard
1 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon salt
Juice the lemon into a jar with a lid. All of the other ingredients, making sure to rub the oregano between your palms. Cover the jar and shake vigorously.