Southwest Pasta Salad with Smoky Tomato Dressing

10 minutes Prep Time
15 minutes Cook Time
6 Servings

“Meet your new go-to pasta salad for all your summer picnics. This pasta salad is light, fresh, and downright delicious. Red Gold Original Diced + Green Chilies add a touch of heat to the homemade smoky tomato dressing. Whip up the dressing in the food processor while the pasta is cooking, and you’ll have a party ready pasta salad in no time!”    @kilnandkitchen    @thefeedfeed

Ingredients

  • 1 can Red Gold Original Diced Tomatoes + Green Chilies 10 oz

  • 1/2 cup olive oil
  • 1 garlic clove
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon smoked sea salt
  • 1 tablespoon maple syrup
  • 1/2 lime, juiced
  • 1 pound short pasta
  • 1 can black beans, 15 oz, drained and rinsed
  • 1 can fire roasted corn, 15 oz

  • 1 can Red Gold Canned Petite Diced Tomatoes 14.5 oz, drained

  • 1/2 cup green onions, sliced
  • 1 handful fresh cilantro, roughly chopped
  • 1 avocado, sliced
  • cotija cheese, for topping
  • jalapenos, sliced for topping, optional

Instructions

Step one

Cook the pasta according to package instructions, drain, and set aside to cool.

Step two

While the pasta is cooling, make the dressing. Add all the dressing ingredients to a food processor and blend until smooth.

Step three

In a large bowl, add the cooled pasta, black beans, corn, diced tomatoes, green onion, and cilantro.  Pour on the dressing and toss gently to coat.  Top with sliced avocado, cotija cheese, and sliced jalapenos, if using.  Serve at room temperature or chilled.

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