Cheesy Southwest Pasta Salad
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 6 servings
Ingredients
  • 8 oz short pasta (I used casarecce)
  • kernels from 2 ears of corn (about 1.5 cups)
  • 2 cups diced bell pepper (I used sliced mini peppers)
  • 2-3 cups diced fresh tomatoes
  • 1 bunch cilantro, chopped
  • 1/2 cup minced red onion
  • juice of 2 limes
  • 14 oz can black beans, drained and rinsed
  • 1 container Pacific Foods Salsa Con Queso
Instructions
  1. Cook pasta according to package directions. Place corn kernels in the bottom of a colander. Drain pasta over corn, then add both to a large mixing bowl.
  2. Stir the remaining ingredients in with the pasta and corn. Set aside until cooled to room temperature. Serve and enjoy!
  3. I prefer this dish on the first day made. If refrigerating over night, bring back up to room temperature before serving.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/09/cheesy-southwest-pasta-salad-a-giveaway/