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Confetti Pasta Salad

Thursday, October 15, 2009

This is based on a corn salsa recipe that my sister likes to make. I added pasta and black beans to make a perfect potluck dish or a light meal. Its great in the summer, but also a fast, nutritious after work dinner. Experiment with the vinegar amount. Using more or less are both delicious, yet completely different.

Confetti Pasta Salad

Confetti Pasta Salad
4 cups small pasta shells
2 tbs olive oil
15 oz can black beans
15 oz can corn, 1/4 cup juice reserved
4.25 oz can black olives
1/2 cup cilantro, chopped
4 tomatoes, chopped
2 oz pimentos, drained
1/4 cup white wine vinegar

Taco Seasoning (or 2 tbs commercial):
1 tbs chili powder
1/2 tbs ground cumin
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper

Cook the pasta unitl al dente, then drain and plunge into cold water. Drain again. While pasta is cooking, combine the seasoning mix with the vinegar and corn juice. Combine the beans, corn, olives, tomatoes, cilantro, and pimentos in a serving bowl. Add the pasta and drizzle with the olive oil. Stir to combine, then add the vinegar/spice mixture. Stir again and serve, or refrigerate for later. Best served at room temperature.

5 Servings: 484 cal (10g fat, 83g carbs, 17g protein)

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  1. That pasta salad looks so good!

  2. That looks seriously delicious, I'd eat that anytime!

  3. KiKi Says:
  4. whoa, this is sooo very much my thing, I am beaming with joy!
    Thank you for sharing your recipe !!!!!!

  5. veganf Says:
  6. Very yummy lookin!


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