Southwestern Pasta Salad With A Kick
Author: Chef Shosh
Serves: 8 Servings
- Salad:
- 1 lb package of pasta, cooked al dente
- ½ cup roasted corn, cut off the cob
- ½ cup cherry tomatoes, sliced in halves
- ¼ cup pickled jalapenos, sliced into tiny pieces
- 1 can black beans, rinsed and drained
- ¼ cup fresh cilantro, chopped
- handful of roasted pumpkin seeds
- ½ cup crumbled Mexican cotija cheese
- Dressing:
- ½ cup sour cream
- ½ cup buttermilk
- 1 canned chipotle pepper
- juice of 2 limes
- 2 cloves of garlic
- 1 tbsp fresh cilantro
- pinch of salt
- In a large bowl, toss together all of the salad ingredients.
- For the dressing place all ingredients for dressing into a blender and blend on high until completely smooth.
- Pour dressing over salad and toss thoroughly.
- Garnish with extra pumpkin seeds and fresh cilantro.
Recipe by Chef Times Two at https://www.cheftimestwo.com/southwestern-pasta-salad-kick/
3.5.3226