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.
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| Our new favorite side dish! |
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| Crisp pasta salad with a Southwestern flair. |
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| The perfect accompaniment to any meal. |
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| Featuring Cilantro Lime Dressing. |
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| Look at the yummy veggies... |
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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