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Categories:
shell pasta olive oil lime juice chili powder ground cumin salt garlic frozen corn black beans green bell pepper red bell pepper red onion fresh cilantro grape tomatoes
Viewed: 45 - Published at: 8 years agoIngredients
- 8 ounces small shell pasta
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 1 1/2 cups frozen corn
- 1 (15 ounce) can black beans, drained and rinsed
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1 cup grape tomatoes, halved
Method
- Prepare pasta according to package instructions.
- When making pasta salad, I like to cook my pasta a minute or two less than recommended so it stays firmer in the dressing, and holds up better against breaking apart when tossing.
- Drain and rinse under cold water.
- In a large bowl whisk together oil, lime juice, chili powder, cumin, salt and garlic.
- Gently stir in pasta and set aside.
- Gently stir in corn, beans, green pepper, red pepper, onion, tomatoes and 1/2 of the cilantro leaves.
- Garnish with the remaining cilantro.
- Cover and chill at least 2 hours.
