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Southwestern Pasta Salad - Pasta Dishes
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Julie McLaurine


  • 16 oz (448 grm). penne pasta, uncooked
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (8oz) whole kernal corn, rinsed and drained
  • 1 tomato, chopped
  • 1 sweet red pepper, chopped
  • 3 green onions, chopped
  • One fourth cup chopped fresh cilantro
  • Curly lettuce and fresh cilantro for garnish
  • Optional-chopped chicken, shredded cheddar or monteray jack with peppers, jalepenos-chopped
  • Dressing:
  • 1 cup (225 ml) sour cream, can use non-fat
  • 1 jar (16 oz) salsa, thick and chunky
  • One half tsp ground cumin-can add a little more if you want
  • 2-3 cloves garlic, minced
  • salt to taste
  • Cook pasta, drain, and rinse with cold water. Drain again.
  • Combine with 1-3/4 cups (425 ml) of the dressing. Toss and chill.
  • Spoon pasta onto lettuce lined platter.
  • Top with beans, tomato, corn, pepper, and onion layering as you go.
  • Can also add chopped chicken and/or shredded cheddar or monteray jack with peppers, and chopped jalepenos.
  • Garnish with cilantro and serve with remaining dressing.
  • Dressing: Combine all and chill. Makes 2-1/4 cups (525 ml).

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