Southwest Pasta Salad
By Sue Lau | Palatable Pastime
Southwest Pasta Salad is my recipe of the day with the blogging group Improv Cooking Challenge. We meet monthly on the second Thursday and put together a recipe using two ingredients and our best ideas.
And this month we are combining pasta and tomatoes, which isn’t that much of a challenge. But in its favor it is a very much loved combination.
Improv Cooking Challenge: February 2021
Tomatoes & Pasta
-
- Cameroon Chicken & Tomato Stew with CousCous from Pandemonium Noshery
- Cajun Chicken Fettuccine from Making Miracles
- Southwest Pasta Salad from Palatable Pastime (You are Here!)
- Baked Feta Tomato Fettuccine from Cookaholic Wife
- Pasta with Roasted Cherry Tomatoes and Pepper Sauce by Magical Ingredients
- TicTok Feta Cheese and Tomato Pasta from Our Good Life
- Mediterranean Chicken and Orzo from A Day in the Life on the Farm
- Indian Style Pink Sauce Pasta from Sneha’s Recipe
Southwest Pasta Salad
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Southwest Pasta Salad
Southwest Pasta Salad
Ingredients
- 3 cups cooked macaroni
- 15.5 ounce can red kidney beans rinsed and drained
- 2 ounce jar diced pimientos drained
- 1 cup fire roasted corn kernels
- 1 cup diced zucchini
- 2 scallions chopped
- 1/2 cup mild salsa
- 1/2 teaspoon minced garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1 tablespoon minced fresh cilantro
Instructions
- Stir together ingredients for pasta salad and chill for one hour before serving.
Notes
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We love southwest flavors around here AND we love pasta salads. I am happy to have a new one.
That sounds amazing! I love dishes like this – the perfect way to mix and match veggies / proteins that you have on hand!
We lova pasta salad. Your salad looks delicious and very easy to put together. Yummy!
This sounds really good but how much is 3 cups of cooked macaroni before cooking? 6 ounces?
Yes, or around 1-1/2 cups dry/uncooked.
Thanks! Looking forward to making this – just have to scrounge up a couple of the ingredients on my next shopping trip (after the snow melts a bit).
I always run out of things on snow days. (and) When I am the middle of cooking something. Never on nice sunny days when I want to escape brick walls. 😉
I ended up having to make some minor substitutions based on what I could get from the small mom & pop grocery I’ve been shopping at during the pandemic plus what I had already. This included regular (not fire roasted) corn, black beans, no zucchini (I used some broccoli instead), and medium salsa (I had a bit of mild which I used up then the rest was medium). The only other change was only 1/4 tsp cumin (I find too much to be overpowering – 1/4 tsp was just right for me). I ended up eating two bowls of this for lunch today with a chicken salad sandwich. Delicious!
Glad you liked it!