Monday, July 11, 2016

Southwestern Pasta Salad

A while back I found a great recipe for Grilled Tri Tip Steak with Chimichurri Sauce.  If you're not familiar with Chimichurri, it's a garlicky sauce from Argentina.  It gets its bright colors and bold flavor from fresh herbs and tangy vinegar.  Obviously it has a Latin flair so I wanted a side dish with complimentary flavor.  It's been so hot around here, heavy potatoes just didn't sound all that great, so when my husband suggested a pasta salad I immediately jumped on the idea.  A cool, crisp pasta salad with a Southwestern twist to match the South American flavors of the Chimichurri. 
Our new favorite side dish!
Crisp pasta salad with a Southwestern flair.
The perfect accompaniment to any meal.
Featuring Cilantro Lime Dressing.
Look at the yummy veggies...

Southwestern Pasta Salad

1 (16 ounce) package corkscrew pasta, cooked, drained and cooled
1 carton cherry or grape tomatoes, halved
1 (10 ounce) package frozen corn kernels, thawed
1 (14.5 ounce) can black beans, drained
4 green onions, sliced
1/4 cup chopped fresh cilantro
1/2 cup Hidden Valley Ranch Cilantro Lime Dressing
salt and pepper to taste.

In a large bowl combine all ingredients.  Taste and season with salt and pepper.  Refrigerate until ready to serve.

Prep Time:  Approximately 20 minutes                      Cook Time: 10 minutes pasta

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