Good Eating Monday: Southwest Tortellini Salad!
I spent the length of one Murder She Wrote today recycling greeting cards we've received in the past into new birthday,anniversary and blank note cards--if the front design lends itself to that. I have a box of 4 x 6 color folded card stock and I glue the resized card fronts on.
Here's a photo of what the card stock and results generally look like.
I was doing Christmas cards with this particular set.
Today's Good Eating recipe is another new pasta recipe from Pinterest I tried out called, "Southwest Tortellini Pasta."
I chose to use just a regular tri-color pasta instead of Tortellini when I made it.
It calls for Avocado, too, but I skipped it because Hubby dislikes it, but pasta salad ingredients are flexible so you can add or omit according to your own tastes.
You make you own dressing that's got a spicy garlic lime flavor.
Our dinner guests thought it was tasty.
(photo is my own)
Southwest Tortellini/Pasta Salad
1 package fresh Tortellini or 16oz of your favorite pasta, cooked according to directions.
1 cup frozen corn (or fresh, if you like.)
1 15oz can black beans, low sodium, drained and rinsed.
1 Avocado, chopped (optional)
2 cups grape or cherry tomatoes, sliced in half
1 red bell pepper, chopped (or any color)
1/4 cup red onion, chopped
1/4 cup fresh cilantro, chopped (optional)
3 Tablespoons olive oil
3 Tablespoons olive oil
Juice from 2 limes
2 Tablespoons rice vinegar
1 clove garlic, minced
1 teaspoon granulated sugar
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt or to taste
pepper to taste
1) Make dressing: make first and chill to let favors combine:
Either in a resealable jar you can shake or in a food processor, combine all the dressing ingredients. Then, shake or blend and put in refrigerator to chill while you make the salad.
2) Cook the pasta according to package directions. Drain and rinse with cold water till cool.
3) Put together the salad ingredients in a large bowl while pasta is cooking: add corn, black beans, bell pepper, avocado, tomatoes, onion & cilantro, then added the cooled pasta and gently mix together.
4) Pour desired amount of dressing over salad and toss to coat. Serve.
Note: If you plan on chilling the pasta salad prior to serving, do save some of the dressing, because the pasta will absorb the dressing and need refreshing just prior to serving.
Also a dash of Italian works as a good freshening substitute in a pinch if you used it all already.