Southwestern Pasta Salad

Tied together with a brightly flavored dressing, this salad is reminiscent of the Southwest—with a dash of the tropics thrown in for punch.


Jenna Helwig

Southwestern Pasta Salad

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    8 ounces dried farfalle or other medium sized pasta 1/4 cup chopped cilantro
    1/2 cup corn salt and pepper to taste
    1 cup canned black beans, drained and rinsed 1/4 cup freshly squeezed lime juice, for the dressing
    1 mango, chopped 1 teaspoon salt, for the dressing
    1/4 cup thinly sliced red onion 1 1/4 teaspoon ground cumin, for the dressing
    1/2 green pepper, chopped 1/4 cup canola oil, for the dressing


    Prep: 10 min Total: 30 min (Quick)
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    • 1

      Bring a large pot of salted water to a boil. Cook the farfalle until just tender. Drain and rinse with cold water. Pat dry with paper towels and transfer to a large bowl.

    • 2

      To make the dressing: Whisk together the dressing ingredients.

    • 3

      Add the corn, black beans, mango, red onion, green pepper and cilantro to the pasta. Add the dressing and toss gently. Taste for seasoning, adding salt and pepper if necessary.

    • 4

      If making ahead and storing in the refrigerator, remove the salad from the fridge at least 30 minutes before serving, if possible.

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