Southwestern Pasta Salad

By á-24350

Ingredients

• 8-12 ounces pasta (medium shells, rotini, bowties or penne)
• sea or kosher salt
• 1/3 cup olive oil + 1 tablespoon
• 2-3 tablespoons fresh lime juice
• 2 teaspoons honey
• 1 teaspoon chile powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cayenne/red pepper (or more)
• 1/4 cup fresh cilantro leaves, finely chopped
• 1/4 teaspoon fresh black pepper
• 1 small red onion, thinly sliced into half moons
• 1 + 1/2 cups corn kernels, lightly steamed
• 1 can (14 ounce) black beans, rinsed and drained
• 1 pint grape tomatoes, cut in half

Preparation

Step 1

•Cook the pasta according to package directions in plenty of salted water to al dente.
•While the pasta is cooking make the dressing: whisk oil, lime juice, honey, chile powder, cumin, cayenne, cilantro, salt and pepper together. Taste and tweak if needed. Cover and store in refrigerator.
•Drain pasta and toss with a tablespoon of olive oil in a large mixing bowl and allow to cool.
•Add the onion, corn, beans and tomatoes with the dressing and toss well. Taste and season with additional salt and pepper if needed. Store tightly covered in refrigerator; toss well before serving.