Monday, May 7, 2007

On My Hearth: Zesty Southern Pasta and Bean Salad


It's definitely warming up here and I'm starting to focus on some cool meals that can be enjoyed at poolside barbeques as well as toted to the beach for picnics. This pasta salad from allrecipes sounds like a winner, the tex-mex flavors really appeal to me. I can see serving this as a side dish with simple bean tacos which require little prep, allowing more time for fun in the sun!

My Notes: I used canned Ro-tel tomatoes,light Ranch dressing and a packet of taco seasoning mix as substitutions because that's what I had on hand. Also used farfalle pasta instead of seashells. With the remaining box of pasta I whipped up a little baked pasta by adding pasta sauce, 15 oz of ricotta and a couple handfuls of mozzarella, topped with another handful of mozzarella and a sprinkle of Parmesan, it's baking now. When I have time, I love to make a few meals at once, saves time later in the week if things get hectic.


Zesty Southern Pasta and Bean Salad


Submitted by: Aria
Rated: 4 out of 5 by 19 members
Prep Time: 1 Minute
Cook Time: 10 Minutes Ready In: 15 Minutes
Yields: 8 servings

"A zesty pasta salad with pinto beans, black beans, corn and tomatoes."

INGREDIENTS:
2 cups small seashell pasta
1/3 cup Italian-style salad
dressing
salt to taste
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
3 tomatoes, chopped
1 1/2 tablespoons ground cumin
1/2 tablespoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried red pepper flakes (optional)
salt and pepper to taste

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well.

2. Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly.

3. Chill salad in refrigerator until ready to serve.

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