Smokey Southwestern Pasta Salad
- Reviews 1
Ready In: 45 mins
Serves: 4-8
Ingredients
- 1 lb shell pasta or 1 lb orecchiette
- 1 lime, juice and zest of
- 1⁄2 cup extra virgin olive oil
- 1 tablespoon cumin seed, toasted & ground
- 1 tablespoon dried Mexican oregano
- 1 bunch fresh cilantro, chopped
- 4 -8 ounces smoked mozzarella cheese, diced
- 1 small red onions or 2 shallots, finely diced
- 1 small red bell pepper, finely diced
- 3 jalapeno peppers, finely diced
- 8 -12 ounces frozen corn kernels
- 1 (12 ounce) can black beans, drained & rinsed
- 1 (12 ounce) can flame-roasted diced tomatoes, drained
- salt & pepper
- ground dried chili
Directions
- Cook the pasta until al dente, then drain & shock to stop the cooking process.
- While the pasta is cooking, zest the lime & reserve zest to one side.
- Roll the lime on your counter, placing enough pressure to soften the pulp inside without breaking the lime's skin, then squeeze the juice into a large-sized bowl (something big enough to eventually hold all the ingredients).
- Add the olive oil to the lime juice, whisk briefly, then add the cumin, oregano, cilantro & half the lime zest. Whisk thoroughly.
- Put all ingredients except the pasta into the bowl & toss to coat. Taste at this point, adding salt, pepper and/or chiles as needed.
- Return the cool pasta to its pot. Pour the contents of the bowl over the pasta and stir together to combine.
- Pour the pasta mix back into the bowl, sprinkle the remaining lime zest over the top to garnish, then cover & chill until ready to serve.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off