Southwest Pasta Salad Recipe

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This southwest pasta salad has black beans, peppers, tomatoes, fire-roasted corn, and a zesty vinaigrette for a tasty side or lunch.

INGREDIENT

-1 pound dry rotini pasta or other shaped pasta of your choice -1 tablespoon olive oil -1 can black beans 15 ounces, drained and rinsed -1 can fire-roasted corn 14.75 ounces, drained -½ red bell pepper diced -½ green bell pepper diced -½ red onion finely chopped -8 ounces diced green chiles -10 ounces grape or cherry tomatoes halved -1 cup shredded Mexican blend cheese -¼ cup chopped cilantro optional -1-2 cups diced or shredded cooked chicken optional

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INGREDIENT

For the dressing: -1 cup mayonnaise -½ cup sour cream -¼ cup canned chipotle sauce -½ teaspoon garlic powder -½ teaspoon onion powder -½ teaspoon chili powder -¼ teaspoon ground cumin -Juice of half a lime -Salt and pepper to taste

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INSTRUCTION

A large saucepan should boil salty water. To cook pasta al dente, follow package directions. Drain and rinse cool to stop cooking. In a big bowl with olive oil.

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Step 1

Make dressing: Mix mayonnaise, sour cream, chipotle sauce, and seasonings in a medium bowl. Mix thoroughly and season with lime juice, salt, and pepper

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Step 2

 For an acidic or spicy dressing, add lime juice, chipotle sauce, or a few dashes of your favorite hot sauceMix spaghetti, salad, and dressing. Mix well.Serve after one hour of chilling.

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Step 3

Lemon Zucchini Cake Recipe 

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