Description
This Southwest Pasta Salad delivers irresistible flavor with a delightful mix of fresh vegetables and a creamy dressing. Perfect for a quick dinner or a healthy meal, it’s easy to prepare and will please everyone at the table!
Ingredients
Scale
- 8 ounces pasta
- 1 cup diced red bell pepper
- 1 cup diced yellow bell pepper
- 1 cup corn, canned or frozen
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- 1/2 cup diced onion
- 1/2 cup sliced olives
- 1/4 cup chopped cilantro
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 chipotle peppers in adobo sauce, minced
- 1 tsp dried dill
- 1/4 cup chopped parsley
- 2 tbsp chopped chives
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sugar
- 1/4 cup milk
- 2 tbsp lime juice
Instructions
- Cook the pasta according to the package directions, rinse with cold water after draining.
- While the pasta cooks, chop all vegetables and combine red and yellow bell peppers, corn, cucumber, tomatoes, onion, olives, and cilantro in a large bowl.
- Add the cooked and cooled pasta to the vegetable mixture and toss.
- Drizzle half of the prepared dressing over the salad and mix. Taste and adjust with more dressing as needed.
- Refrigerate the pasta salad until serving. Store any extra dressing in a jar in the fridge and stir the salad before serving.
- For the dressing, blend mayo, sour cream, chipotle peppers, dill, parsley, chives, garlic powder, onion powder, salt, pepper, and sugar in a food processor until smooth.
- Adjust thickness with milk and lime juice, blending again, and taste before adjusting seasonings.
Notes
Ensure to rinse pasta well after cooking to prevent stickiness.
Store any extra dressing separately to maintain pasta salad freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg