I love Pasta! I love just about any hot pasta dish and I love just about any pasta salad. However – this pasta salad pretty much tops them all. It has a wonderful zip in the dressing and lots of great veggies, pinto beans and cilantro to give it that super fresh Southwest flavor. I have no idea where I got this one from. It could have come from the internet or even the back of the dressing package. But wherever it came from, it sure is a keeper! I think you will agree.
Southwest Pasta Salad
4 ears fresh corn, shucked
2 pounds pasta (I used Rotini)
1 1/2 cup Mayonaise
1 1/2 cup Sout Cream
2 pkgs Hidden Valley Fiesta Ranch dressing dry mix
2 T Lemon juice
1 tsp Cumin
2 pints Cherry Tomatoes, halved
2 cans Pinto Beans, drained and rinsed
4 Avocados, diced
2 Orange or Red Bell Peppers, chopped
1 Red Onion, chopped
1 1/2 cups fresh Cilantro, chopped
2 cups Mexican Blend Shredded Cheese
In large pot of salted water, boil corn for 5 minutes or until tender. Remove from the pot and chill in cold water.
Boil your pasta per package directions then drain and rinse with cold water.
Blend Mayo, sour cream, lemon juice, cumin and Hidden Valley Fiesta dressing mix.
Cut the corn off of the cobs.
Mix all ingredients together in a large bowl and fold in the dressing.
Chill and serve.
This recipe makes a large amount of salad which is great for large families or taking to potluck events. The recipe can easily be cut in half if you don’t need so much. It will taste great for a week, but best if eaten within a day or two due to the Avocado turning dark.
