Spicy Southwestern Pasta Salad
I usually double or triple this recipe, because people cant stop eating it. It is not only delicious, it is also a very nice looking salad. Great for taking with you to a party. But be careful - it has a kick!
I usually double or triple this recipe, because people cant stop eating it. It is not only delicious, it is also a very nice looking salad. Great for taking with you to a party. But be careful - it has a kick!
- 1 teaspoon salt
- dressing:
- salad:
- 1 teaspoon ground cumin
- 6 ounces bow-tie pasta, cooked rinsed in cold water and drained
- 1 can black beans rinsed and drained
- 1 pint grape tomatoes halved
- 3/4 cup red onion chopped
- 1 avocado, ripe peeled and cubed
- 1 cup frozen corn thawed and drained
- 1/2 cup olive oil
- 1/3 cup lime juice
- 1/3 cup fresh cilantro chopped finely
- 2 cloves garlic minced finely
- 1 tablespoon hot pepper sauce
- Carbohydrate 45.7137072786322 g
- Cholesterol 14.0330139345 mg
- Fat 15.5073346863035 g
- Fiber 11.25205772507 g
- Protein 11.3646750336325 g
- Saturated Fat 2.23016636508656 g
- Serving Size 1 1 Serving (404g)
- Sodium 16.1056169906088 mg
- Sugar 34.4616495535622 g
- Trans Fat 0.992996854493268 g
- Calories 348 calories
Step-by-step
- Combine olive oil, lime juice, cilantro, garlic, hot pepper sauce, cumin and salt in small bowl.
- Whisk together until blended.
- Set aside.
- Combine pasta, beans, tomatoes, red onion, avocado and corn in large bowl.
- Add dressing and toss gently.
Standard mayonnaise-heavy macaroni salads rely on dairy fats to bind their ingredients, whereas this oil and lime juice emulsion achieves a lighter, sharper profile by letting the acid pierce through the starches. Whisking the extra virgin olive oil slowly into the fresh lime juice creates a temporary suspension that clings to the ridges of the bow-tie pasta rather than pooling at the bottom of the mixing bowl.
Timing matters significantly when incorporating ripe Hass avocados into cold dishes because their flesh browns rapidly upon exposure to ambient oxygen. Cubing the avocado last and tossing it gently in the dressing immediately coats the green surfaces in citrus acid, halting enzymatic browning while the black beans and corn thaw fully to room temperature.
Cooking the farfalle precisely al dente prevents the pasta from turning mushy once it absorbs the acidic dressing over the course of a thirty-minute resting period. Rinsing those cooked noodles thoroughly under cold running water halts internal cooking immediately and washes away excess surface starches that would otherwise cause the individual bow-ties to clump together.
Vegetarians can enjoy this dish without modification, and omnivores frequently add grilled chicken breast or poached shrimp to the mix for a heavier protein source. Storing leftovers in an airtight container for longer than twenty-four hours is discouraged because the salt in the dressing draws moisture out of the grape tomatoes and softens the avocado.
