Description
This Southwest Pasta Salad combines fresh veggies and a creamy chipotle dressing, offering a delicious and easy-to-make dish ideal for potlucks or quick dinners.
Ingredients
- pasta (any shape)
- red bell pepper
- yellow bell pepper
- corn
- cucumber
- tomatoes
- onion
- olives
- cilantro
- mayonnaise
- sour cream
- chipotle peppers
- dill
- parsley
- chives
- garlic powder
- onion powder
- salt
- pepper
- sugar
- milk
- lime juice
Instructions
- Cook the pasta as per the package directions, then rinse with cold water to stop cooking.
- Chop all the vegetables and combine them in a large mixing bowl with the red and yellow bell peppers, corn, cucumber, tomatoes, onion, olives, and cilantro.
- Add the cooled pasta to the vegetables and toss together. Drizzle with half of the dressing, mixing well to coat. Adjust with more dressing if needed to achieve your preferred sauciness.
- Refrigerate the pasta salad until ready to serve. Store any extra dressing in a jar in the fridge for later use and mix again before serving.
Notes
The salad can be made a few hours ahead for better flavor.
Feel free to customize the vegetables used based on personal preference or seasonal availability.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg