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Southwest Pasta Salad

A refreshing and vibrant pasta salad combining rotini pasta with colorful vegetables and a creamy lime dressing, perfect for summer gatherings or meal prep.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces rotini pasta Cooked al dente.
  • 1 medium red onion Chopped and soaked in cold water.
  • 2 medium sweet bell peppers Chopped.
  • 1 cup cherry or grape tomatoes Halved.
  • 1 cup fresh corn kernels
  • 8 ounces Monterey Jack or Pepper Jack cheese Cubed.
  • 1 medium jalapeno Diced.
Dressing
  • 1/2 cup mayonnaise For creaminess.
  • 1/2 cup sour cream For tang.
  • 2 tablespoons lime juice For zest.
  • 1 tablespoon fresh chopped cilantro For freshness.
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 2 tablespoons milk To thin the dressing.
  • to taste salt
  • to taste pepper

Method
 

Preparation
  1. Cook the pasta by boiling rotini in salted water until al dente, according to package directions.
  2. Drain the pasta and rinse it under cold water to halt the cooking process.
  3. Soak the chopped red onion in cold water for 10 minutes, then drain.
Dressing
  1. In a large measuring cup, whisk together mayonnaise, sour cream, diced jalapenos, lime juice, cilantro, chives, garlic powder, and chili powder.
  2. Add a splash of milk until the mixture reaches a pourable consistency; season with salt and pepper.
Combine and Chill
  1. In a large bowl, combine the cooked pasta, dressing, soaked onions, chopped bell peppers, halved tomatoes, corn, and cubed cheese.
  2. Toss everything together for even distribution.
  3. Refrigerate for at least one hour for the best flavor.
Serve
  1. Remove from the fridge and toss lightly before serving.

Notes

For best results, let the salad sit overnight to meld flavors. Adjust seasoning as needed.