Cold pasta salads hit the spot during summer’s heat. Southwest Pasta Salad has a unique flavor without being overly spicy. The vegetables add a nice crunch. It is tasty and different from those same old salads you usually find at summer picnics and buffets. I always make pasta salad with high-fiber pasta. Rotini is my pasta of choice as it has so many edges to hold all the flavor. More often than not any sour cream or mayonnaise I use is fat-free or ‘lite’ when it comes to fat content. However you make it, it is delicious.
Salad
12 ounces rotinni, cooked according to package directions
3 tablespoons apple cider vinegar
1 tablespoon sugar
1 cup diced yellow onion
1 cup minced celery
1 large carrot, grated
1 cup diced bell pepper
½ cup sliced black olives
1 level teaspoon black pepper
1 4 oz. can diced, mild, green chilies with liquid
½ cup chopped fresh parsley or cilantro
2 medium tomatoes, chopped
2 tablespoons lime juice
Dressing
1 cup mayonnaise
½ cup sour cream
1 tablespoon plus 1 teaspoon taco seasoning
3 tablespoons milk
Cook the pasta according to package directions. Drain, but do not rinse the pasta. While pasta is still hot, stir in the black pepper, vinegar, and sugar. Mix well, cover, and allow to rest 5 minutes. Add the lime juice and vegetables, being sure to include the liquid from the chilies. Mix well. In a small bowl whisk together the ingredients for the sauce. Pour over pasta mixture and stir well to coat all the pasta. Cover and refrigerate prior to serving.
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