Southwest Pasta Salad
Gluten-Free | Vegan | Fresh & Flavorful
Servings 10
Ingredients
Pasta
- 12 oz. Jovial Gluten-Free Brown Rice Farfalle
Veggies & Mix-Ins
- 1 cup black beans rinsed and drained
- 1 cup corn fresh or thawed if frozen
- 2 cups cherry tomatoes
- 1 cup sweet peppers chopped
- 1/2 cup black olives
- 1/4 cup shallots or red onions
- 1/4 cup fresh cilantro chopped
Sauce
- 1 packet taco seasonings 1 oz.
- 3 tbsp extra virgin olive oil
- 1 half juice from lime
Instructions
- Cook the Pasta: Prepare the Jovial Gluten-Free Brown Rice Farfalle according to the package instructions. Once cooked, drain the pasta and rinse it with cold water to stop the cooking process and keep it firm.
- Prep the Veggies: While the pasta cools, chop the sweet peppers, black olives, shallots or red onions, and cilantro. Rinse and prepare the black beans, corn, and cherry tomatoes.
- Make the Sauce: In a small bowl, combine the taco seasoning, extra virgin olive oil, and lime juice. Stir until well mixed.
- Assemble the Salad: In a large bowl, combine the cooked pasta with all the veggies and mix-ins. Pour the sauce over the top and toss everything together until evenly coated.
- Chill & Serve: Refrigerate the salad for 30 minutes to allow the flavors to meld. Serve chilled and enjoy this vibrant, zesty dish!
Notes
Tips:
For added heat, mix in some chopped jalapeños or a dash of hot sauce.
This salad pairs perfectly with grilled veggies or as a side to your favorite summer dishes.
For added heat, mix in some chopped jalapeños or a dash of hot sauce.
This salad pairs perfectly with grilled veggies or as a side to your favorite summer dishes.