-
-
My review
Cold Southwestern Bow Tie Pasta
veithk
"An easy pasta salad bursting with flavor. It is fantastic for your next potluck. But bring a lot, it goes fast!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 475 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
- Whisk olive oil, lime juice, cilantro, garlic powder, cumin, ground chile pepper, cayenne pepper, salt, and black pepper together in a large bowl. Stir corn, black beans, diced tomatoes and green chiles, and green onions into the dressing to coat. Gently mix avocados into bean mixture; fold bow tie pasta into the salad. Cover salad with plastic wrap and refrigerate 30 minutes before serving.
Nutrition Facts
Per Serving: 475 calories; 21.2 g fat; 64 g carbohydrates; 12.8 g protein; 0 mg cholesterol; 415 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 711 Ratings
-
-
-
-
-
Most helpful positive review
8/18/2016
My husband loves cold salads in the summer, but my issue is that most of them just are not hearty enough. The black beans in this is just the trick. I've experienced in the past that the chili...
Most helpful critical review
2/19/2015
The blend of spices makes sweet and sour in a bad way.
Most helpful
Most positive
Least positive
Newest
6/12/2017
I mixed all the vegetables first, and put on the dressing. When I tasted it, I thought, "This is very much like Cowboy Caviar, and the bow tie pasta won't add anything!" So I took it to the potl...
8/18/2016
My husband loves cold salads in the summer, but my issue is that most of them just are not hearty enough. The black beans in this is just the trick. I've experienced in the past that the chili...
6/29/2016
Added a bit of purple cabbage and garbanzo beans. Too spicy. Will add only 1 tsp garlic powder and no Cayenne next time.
5/17/2016
I make this in a big batch and my husband and I take it to work for lunch during the week