Ingredients for V's Southwestern Pasta Salad
- Rotini Pasta
- Light Olive Oil
- Fresh Lime Juice
- 1/2 teaspoon cayenne pepper
- Ground Cumin
- 1 teaspoon salt
- 1 tablespoon dried cilantro
- Garlic Cloves
- 1 cup salsa
- White Wine Vinegar
- Whole Kernel Corn
- Black Beans
- Green Bell Pepper
- Red Bell Pepper
- Fresh Cilantro Leaves
- Cherry Tomatoes
- Black Olives
- Red Onion
- 1 ripe avocado, diced
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How to Make V's Southwestern Pasta Salad
- Bring a large pot of salted water (about 6 quarts) to a rolling boil.
- Add 1 pound rotini pasta and cook for 8-10 minutes, or until al dente. Drain and rinse with cold water to stop the cooking process.
- While the pasta cooks, whisk together in a large bowl: 1/4 cup olive oil, 2 tablespoons red wine vinegar, 2 tablespoons lime juice, 1/2 teaspoon cayenne pepper, 1 teaspoon ground cumin, 1 teaspoon salt, 2 cloves minced garlic, 1 tablespoon dried cilantro, and 1 cup salsa.
- Add 1 cup frozen corn (thawed), 1 (15-ounce) can black beans (rinsed and drained), 1 cup chopped green bell pepper, 1 cup chopped red bell pepper, 1 cup chopped tomatoes, and 1/2 cup sliced black olives to the dressing.
- Gently stir in the cooked rotini pasta and 1/2 cup chopped fresh cilantro.
- Spoon the salad onto a serving platter or individual bowls.
- Garnish with 1 ripe avocado, diced, and the remaining fresh cilantro. Refrigerate for at least 30 minutes before serving for best flavor.
- Enjoy chilled!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
14g
Fat
8g
Carbs
17g