Southwestern-Style Picante Pasta Salad
Whether you’re looking for a fabulous side dish or a meatless main that can hold its own, this Southwest inspired pasta salad fits the bill. Pasta and veggies are drenched in a flavorful picante sauce-based dressing. The flavor develops as it stands, so it’s the perfect make-ahead dish.
Ingredients
1.5 cups Pace® Picante Sauce
2 tablespoons olive oil
1 tablespoon lime juice
1.5 teaspoons chili powder
0.25 teaspoon ground black pepper
0.5 cup yellow frozen whole kernel corn
0.333 cup chopped fresh cilantro leaves
0.25 cup chopped green onion
0.5 cup chopped red bell pepper
0.5 cup chopped green pepper
16 ounces (about 6 cups) corkscrew pasta, cooked and drained (about 8 cups cooked)
2 tablespoons olive oil
1 tablespoon lime juice
1.5 teaspoons chili powder
0.25 teaspoon ground black pepper
0.5 cup yellow frozen whole kernel corn
0.333 cup chopped fresh cilantro leaves
0.25 cup chopped green onion
0.5 cup chopped red bell pepper
0.5 cup chopped green pepper
16 ounces (about 6 cups) corkscrew pasta, cooked and drained (about 8 cups cooked)
Instructions
Stir the picante sauce, oil, lime juice, chili powder, black pepper, corn, cilantro, onion, red pepper and green pepper in a large bowl.
Add the rotini and toss to coat. Cover and refrigerate for 2 hours.
Add the rotini and toss to coat. Cover and refrigerate for 2 hours.
Southwestern-Style Picante Pasta Salad
Whether you’re looking for a fabulous side dish or a meatless main that can hold its own, this Southwest inspired pasta salad fits the bill. Pasta and veggies are drenched in a flavor...
Directions
Print
Stir the picante sauce, oil, lime juice, chili powder, black pepper, corn, cilantro, onion, red pepper and green pepper in a large bowl.
Add the rotini and toss to coat. Cover and refrigerate for 2 hours.
Ingredients
1.5 cups Pace® Picante Sauce
2 tablespoons olive oil
1 tablespoon lime juice
1.5 teaspoons chili powder
0.25 teaspoon ground black pepper
0.5 cup yellow frozen whole kernel corn
0.333 cup chopped fresh cilantro leaves
0.25 cup chopped green onion
0.5 cup chopped red bell pepper
0.5 cup chopped green pepper
16 ounces (about 6 cups) corkscrew pasta, cooked and drained (about 8 cups cooked)
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