Here are 2 versions:
Southwestern Pasta Salad with Creamy Cilantro Lime Dressing
~ foodislikeart.blogspot.com
For the Salad:
12 ounces rotini, boiled and cooled
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 cup corn kernels
1 medium green or red bell pepper, chopped
1 cup monterey jack cheese cubes
1/2 cup sliced olives
1 avocado, cut into chunks
For the Creamy Cilantro Lime Dressing:
1/4 cup olive oil
1/4 cup lime juice
2 tablespoons chili powder
1 tablespoon cumin
1 clove garlic
1 teaspoon salt
1/2 bunch cilantro, majority of the stems removed
1/2 cup sour cream
Combine all of the ingredients for the salad.
In a blender (or in a bowl with an immersion blender) combine the olive oil, lime juice, chili powder, cumin, garlic, salt and cilantro and puree until smooth. (It won't be particularly pretty). Whisk in the sour cream. Pour over pasta mixture and fold in until evenly coated.
Notes:
-It's a good idea to add the avocado as late as possible so that it doesn't brown.
-I've made this lots of time without the sour cream and it's really good. So if you're trying to be healthy or prefer your pasta salads more vinaigrette-y you can totally leave it out.
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SOUTHWEST PASTA SALAD Makes 8 Servings
Ingredients
• 1 box (12 oz.) pasta of your choice
• 1 cup cherry or grape tomatoes, halved
• 1 red bell pepper, cut into thin strips
• 1 large sweet onion, halved and thinly sliced
• 1 avocado, diced
• 1/4 cup chopped cilantro
• 1 to 2 jalapeno chiles, seeded and chopped
• 1 cup mayonnaise
• 1 cup tomato salsa
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
________________________________________Directions
1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. In large serving bowl combine pasta, tomatoes, bell pepper, onion, avocado, cilantro and jalapeno.
2. For dressing, in small bowl whisk together mayonnaise, salsa, lime juice and salt. Add to pasta mixture; toss gently. Serve immediately or cover and refrigerate to chill.