Recipe: Spicy Southwestern Pasta Salad

This Spicy Southwestern Pasta Salad was served seasonally on the salad bar at Sweet Tomatoes and Souplantation.

If you’re looking for a similar dish that featured a creamy dressing instead of the vinaigrette, you may try this Whole Wheat Chipotle Pasta Salad.

The following is an official Souplantation-provided recipe originally printed by the San Diego Union-Tribune in 2010.

Ingredients

Pasta:

• 10 cups water
• 1 tablespoon table salt
• 1 pound penne rigate pasta
• 2 tablespoons canola oil

Vinaigrette:

• 7 tablespoons red wine vinegar
• 4 1/4 tablespoons canola oil
• 2 tablespoons lime juice
• 2 tablespoons ground cumin
• 1 1/2 tablespoons chili garlic sauce
• 1 1/2 tablespoons dark chili powder
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper

Salad:

• 1 3/4 cups canned black beans (rinsed)
• 1 3/4 cups canned kidney beans (rinsed)
• 1 1/2 cups corn
• 1 cup sliced red bell peppers, sliced 1-inch by-1/4-inch thick
• 1 cup sliced red onions, sliced 1-inch-by-1/4-inch thick
• 1/2 cup sliced green onions, sliced 1/4-inch thick
• 1/4 cup coarsely chopped cilantro

Instructions

• Pasta: In a pot, bring water and salt to a full boil. Add pastaand cook for approximately 10 minutes in boiling water until aldente (soft, but still firm). Immediately strain pasta andflash-cool in cold water. Drain water completely. Coat pasta withoil to prevent sticking.
• Vinaigrette: Combine ingredients in a bowl and whisk thoroughlyto combine.
• Salad: Combine beans, corn, peppers, onions and cilantro withcooked pasta and vinaigrette. Mix evenly to coat with dressing.Allow to marinate for 2 hours. Season with salt and pepper. Makesabout 12 cups.