Wednesday, September 24, 2008

Southwestern Wagon Wheel Pasta Salad

I tried this recipe out when we were having people over and I needed a side to go with some burgers, It turned out okay, but it made a TON! So beware, even with 7 people eating it we had a LOT left over. Also, I made a whole box of macaroni without looking at how many ounces were in the box, turns out there are 16 oz... so I had to cut it in half after cooking it. I do not suggest doing it this way. :)

This is not in any way a complete picture of the ingredients... I started preparing the salad and got about halfway through before I realized I hadn't taken any pictures, so none of the dressings appear and it is also missing the BB, salsa or tortilla chips... but oh well.

Southwestern Wagon Wheel Pasta Salad
From: Cara's Cravings

8 ounces wagon wheel macaroni
1 (15oz) can Black Beans (drained and rinsed)
1 (9oz) package Frozen Corn, thawed
1 cup salsa
2 tomatoes (Chopped)
1/3 cup fresh cilantro (chopped)
8 oz Shredded Cheddar Cheese
2 cups tortilla chips -crushed (I might omit the next time)
1 Avocado (pitted and sliced)

Dressing Ingredients:
1/2 cup olive oil
2 Tbls Lime Juice
3 tsp cumin
1/2 tsp chili powder
2 large garlic cloves (minced)

1. In a small bowl, combine all dressing ingredients, mix well and set aside.
2. cook past as directed on package. Drain cooked pasta, rinse with cold water until cool.
3. In a large bowl, combine beans, corn, salsa tomatoes and cilantro.
4. Add cooked pasta and dressing to bean mixture, toss until well coated
5. stir in half each of the cheese and tortilla chips.
6. Place salad in serving bowl and top with remaining cheese, garnish with remaining chips and avocado.

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