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
1/2 cup chopped cilantro
1 tsp smoked Spanish paprika
2 tsp lime juice
1-2 fresh or frozen roasted poblano peppers, sliced
1 fresh or frozen roasted bell pepper, sliced
1 tbsp olive oil
1 onion, sliced
1 carrot, cut into matchsticks
4 oz grape tomatoes, quartered
1 can black beans, drained
3.8 oz can of sliced olives
1 cup of Mexican cheese blend (optional)
Over medium heat, bring a pot of water to a boil. Cook your pasta according to the package instructions. 5 minutes before the pasta is done, add the corn. Drain and set aside. In your salad bowl, add the ranch dressing, cilantro, paprika, and lime juice. Mix to combine. Add the pasta, corn, roasted jalapenos, and bell pepper. In a skillet over medium heat, add the oil, onions, and carrots. Cook for 4 minutes. Add the tomatoes and cook for a minute or two longer. Add the skillet vegetables to the salad bowl. Add the black beans, olives, and cheese. Mix to combine. This can be eaten either warm or cold.
Life is a combination of magic and pasta.
- Federico Fellini
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