Southwestern Pasta Salad
Shared By: Pick Fresh Foods
- 8 oz pasta orecchiette or shells
- 9 oz cheese tortellini
- 1 large orange bell pepper, diced
- 1 cup grape tomatoes, quartered
- 1 cup frozen corn, thawed
- 4 green onions, thinly sliced
- 1 cup Monterey jack cheese, shredded
- ½ cup sliced black olives
- 2 garlic cloves, minced
- ¼ cup salsa
- 1 Tbsp dried basil
- ½ tsp ground cumin
- ½ tsp kosher salt
- ½ tsp ground black pepper
- ¼ cup white wine vinegar
- ⅔ cup vegetable oil
- Cook pasta according to package directions. Toward the end of the pasta cooking time, add the tortellini to the pot to cook.
- Prepare dressing while pasta is cooking.
- Strain the pasta and tortellini, place in large bowl.
- Add bell pepper, tomatoes, corn, green onions, cheese, black olives. Pour dressing over mixture, stir to combine.
- Chill for at least 30 minutes before serving.
- In a bowl with high sides add garlic, salsa, seasonings, and vinegar.
- Using an immersion blender slowly add in the vegetable oil.
- Blend until combined.
Recipe by Pick Fresh Foods at https://pickfreshfoods.com/southwestern-pasta-salad/
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