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5 Savory Recipes Perfect for Summer


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Southwest Pasta Salad

Dressing:

  • - 6 tablespoons fresh lime juice (about 3 small, juicy limes)
  • - 1/4 cup rice vinegar
  • - 4–5 cloves garlic, roughly chopped
  • - 1 1/2 teaspoons chili powder
  • - 1 teaspoon cumin
  • - 1/2 teaspoon coriander
  • - 1/2 teaspoon kosher or coarse sea salt
  • - 2 teaspoons sugar (add touch more if limes are extra sour or bitter)
  • - 3/4 cup canola oil
  • - 1/2 cup roughly chopped cilantro

Pasta Salad:

  • - Zest from 2 limes
  • - 1/2 pound bowtie pasta, cooked according to directions
  • - 1 (14 oz.) can black beans, drained and rinsed
  • - 2 Roma tomatoes, diced, or ¾ cup halved cherry tomatoes
  • - 1 large red, yellow, or orange bell pepper, seeded and diced
  • - 1/2 cup sliced green onions
  • - 1/2 cup frozen fresh corn
  • - 8 ounces diced cooked chicken (optional)
  • - Salt and pepper, to taste
  • - 1/2 cup queso fresco or cotija cheese (or shredded Monterey Jack, cheddar, or pepper jack)
  • - Lime wedges, for garnish (optional)

Dressing:

Process lime juice, vinegar, garlic, chili powder, cumin, coriander, salt, and sugar in blender until smooth. With blender on slow, add oil in steady stream until incorporated. Turn off blender and add cilantro. Pulse 5–6 times until cilantro is broken up but still has some pieces.

Salad:

Zest limes and place zest in large salad bowl. Add cooked, drained, cooled pasta to lime zest. Add beans, tomatoes, pepper, onions, corn (no need to thaw), and chicken, if desired. Toss with dressing. Season with salt and pepper, to taste. For best results, chill 1 hour before serving. Right before serving, sprinkle cheese on top. Serve with extra lime wedges, if desired.

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