thepioneerwoman4.0
Southwestern Pasta Salad
Pack up this southwestern pasta salad for your next picnic or potluck. This summer side dish recipe is filled with beans, corn, avocado, and zesty dressing.
👥 8 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 25 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●strainer
- ●blender
- ●bowl
📝 Preparation Steps
1
Bring a large pot of salted water to a boil. Boil the corn until tender, 4 to ⏱️ 5 minutes. Remove the corn from the pot with a fine mesh strainer and rinse with cold water to cool.
2
Add the pasta to the same pot of boiling water and cook for ⏱️ 1 minute longer than the package directions. Drain, rinse with cold water, and let cool.
3
In a blender, combine the sour cream, mayonnaise, ranch seasoning mix, 2 chipotle peppers, lime zest, lime juice, and cumin. Blend until smooth. Taste, and blend in a third chipotle pepper, if you like.
4
Cut the corn off the cobs. In a large bowl, combine the corn, cooled pasta, tomatoes, beans, avocado, bell pepper, onion, cilantro, and cheese. Fold to combine. Gently fold in the dressing. Serve chilled.
Nutrition Facts
calories
663 Calories
fat Content
36 g
fiber Content
10 g
sugar Content
7 g
sodium Content
649 mg
protein Content
18 g
trans Fat Content
0 g
cholesterol Content
38 mg
carbohydrate Content
60 g
saturated Fat Content
9 g
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