Southwest Pasta Salad
I used to side-eye pasta salads at potlucks — better than the infamous Jello salads, sure, but still not what I’d call a “real” salad. They always felt like a cold mash-up of mayo and noodles with no soul. That all changed at a backyard BBQ when I tried a Southwest-style pasta salad. It had bold flavors, crunchy veggies, and a smoky, creamy dressing with just the right kick. Suddenly, I got it. Now, when someone asks me to bring a pasta salad to a potluck or cookout, this is my go-to. It’s colorful, craveable, and just a little unexpected — everything a good side dish should be. This time, I gave it a personal twist by using roasted, rescued poblanos and grape tomatoes from this month's box, and bell peppers from last month's produce box. Their smoky sweetness adds depth and makes the whole dish feel even more intentional — a celebration of flavor and resourcefulness. Southwest Pasta Salad 8 oz macaroni 8 oz fresh or frozen roasted corn 2 cups Ranch dressing 1/2 cup ...
