Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the whole wheat pasta and cook according to package directions until al dente. Al dente means the pasta should be tender but still have a slight bite to it, preventing it from becoming mushy in the salad. Once cooked, drain the pasta thoroughly in a colander and rinse with cool water to stop the cooking process and prevent it from sticking together. Set aside to drain completely.12 ounces dried whole wheat pasta (such as rotini, penne, or farfalle)
- While the pasta is cooking (or after it has drained), prepare your vegetables. Dice the red bell pepper, green bell pepper, and red onion into small, uniform pieces. This ensures an even distribution of flavor and texture throughout the salad. Rinse and drain the can of black beans thoroughly. If using canned corn, drain it well. If using frozen corn, you can add it directly to the salad as it will thaw quickly, or you can briefly blanch it in boiling water for a minute and then shock it in ice water if you prefer. Chop the fresh cilantro.1 (15-ounce) can black beans, 1 (15-ounce) can corn, 1 red bell pepper, 1 green bell pepper, 1/2 red onion, 1/4 cup fresh cilantro
- In a medium-sized bowl, combine the plain Greek yogurt, mayonnaise, and fresh lime juice. Whisk these ingredients together until they are smooth and well incorporated. Add the chili powder, cumin, smoked paprika, garlic powder, and the optional cayenne pepper. Season with salt and freshly ground black pepper to your liking. Whisk the dressing until all the spices are evenly distributed and the dressing is creamy and cohesive. Taste the dressing and adjust seasonings if needed – you might want a little more lime for tang, or more spice for heat.1/2 cup plain Greek yogurt (non-fat or low-fat), 1/4 cup mayonnaise (light mayonnaise is also an option), 2 tablespoons lime juice (freshly squeezed is best), 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder, to taste salt and freshly ground black pepper, Pinch cayenne pepper
- In a large mixing bowl, combine the drained and cooled pasta, rinsed black beans, drained corn, diced red bell pepper, diced green bell pepper, and finely diced red onion. Add the chopped fresh cilantro.12 ounces dried whole wheat pasta (such as rotini, penne, or farfalle), 1 (15-ounce) can black beans, 1 (15-ounce) can corn, 1 red bell pepper, 1 green bell pepper, 1/2 red onion, 1/4 cup fresh cilantro
- Pour the prepared creamy Southwest dressing over the pasta and vegetable mixture. Gently toss everything together using two large spoons or spatulas, ensuring that all the ingredients are evenly coated with the dressing. Be careful not to overmix, which can break down the pasta.
- For the best flavor, cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together. This resting period is crucial for a truly delicious pasta salad. Serve chilled.
Notes
The salad will stay fresh in the refrigerator for up to 3 to 4 days. Avoid leaving it at room temperature for more than two hours. Freezing is not recommended.
