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Whether you’re looking for a fabulous side dish or a meatless main that can hold its own, this Southwest inspired pasta salad fits the bill. Pasta and veggies are drenched in a flavorful picante sauce-based dressing. The flavor develops as it stands, so it’s the perfect make-ahead dish.
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Ingredients
- 1 1/2 cups Pace® Picante Sauce
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon ground black pepper
- 1/2 cup yellow frozen whole kernel corn
- 1/3 cup chopped fresh cilantro leaves
- 1/4 cup chopped green onion (scallion)
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 16 ounces (about 6 cups) corkscrew pasta, cooked and drained (about 8 cups cooked)
Instructions
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Tips
- Tip: You can also add diced cooked chicken breast or Swanson® Premium White Chunk Chicken Breast, drained, to this recipe.
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Step 1
Stir the picante sauce, oil, lime juice, chili powder, black pepper, corn, cilantro, onion, red pepper and green pepper in a large bowl.
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Step 2
Add the rotini and toss to coat. Cover and refrigerate for 2 hours.
