Southwest Pasta Salad
For lunch last week, I gathered some pasta salad ideas, and then changed them completely.
I bought:
- 1 pound of pasta
- 2 cans of black beans
- 1 can of fire-roasted diced peppers & chiles
- 1 red pepper
- 1 lime
- 1 bunch of cilantro
- 1 ear corn
I dirtied extra dishes for this picture, but I didn't care. If I were not Documenting for Posterity, I would just dump all the bits and pieces into one large bowl.
1. cook pasta & drain
2. drain beans
3. cut red pepper into ribbons
4. cut corn off of cob
5. open can of tomatoes; mix in some plain yogurt (enough to temper the spice of the chiles); chop up lots of cilantro and stir it in. squeeze in some lime juice.
6. combine & enjoy either room temp or chilled.
2. drain beans
3. cut red pepper into ribbons
4. cut corn off of cob
5. open can of tomatoes; mix in some plain yogurt (enough to temper the spice of the chiles); chop up lots of cilantro and stir it in. squeeze in some lime juice.
6. combine & enjoy either room temp or chilled.
