Southwestern Pasta Salad

JackieOhNo!'s Note:

A delicious pasta salad that is a change of pace from the typical ones you see served often. Prep time does not include chilling time of 2 hours.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 2 cups uncooked rotini pasta (8 oz.)
• 1 cup frozen sweet corn
• 1 (16 ounce) jar medium garlic-cilantro salsa (I use Muir Glen organic)
• 1/4 cup olive oil
• 3 tablespoons lime juice
• 1/2 teaspoon coarse salt (kosher or sea)
• 1/4 cup chopped fresh cilantro
• 1 medium red bell pepper, chopped (1 cup)
• 1 (15 ounce) can black beans, drained, rinsed
• 1 (2 1/4 ounce) can sliced ripe olives, drained

Directions:

1. Cook pasta as directed on package, adding corn during last 2 minutes of cook time. Drain; rinse with cold water.
2. In large bowl, stir together salsa, olive oil, lime juice, and salt. Stir in pasta and remaining ingredients.
3. Cover; refrigerate at least 2 hours before serving.

Reviews

[RAVICKERY]

Easy enough of a recipe that anyone that can boil water can try. I would caution that you must really love the salsa as it is the heart of the recipe, I did enjoy the slsa that the author recomended and it works very well, but can be too spicy for some, so know your audience!

[Chef #1205319]

I love this recipe! I pretty much made it as is except I used a cup of canned corn (Green Giants Shoepeg) instead of fresh and green pepper instead of red, its what I had on hand and it was sooooooooo good. I love the combination of the corn with the beans and pasta in this. I have made this several times now and I do think fresh salsa tastes best, but the jar type works well too. I think fresh chopped tomatoes would also work well. My favorite pasta salad now!!

[BakinBaby]

Lovely blend of spicy flavor. I didn't add the olives, none in the pantry. Made for holiday tag. Thank jackie.