Not Your Mother's Pasta Salad
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Author Notes: A clean, refreshing take on pasta salad, perfect for a summer cookout. - Bogre
Serves 6-8
- 4-5 green onions, thinly sliced
- 1 red bell pepper, 1/4-inch dice
- 2 jalapeños or serrano peppers, seeded and minced
- 4 garlic cloves, minced (2 tablespoons, give or take)
- small bunch of radishes, trimmed, 1/4-inch dice
- 2 15-oz cans black beans, drained and rinsed
- 2 cups sweet or supersweet corn kernels
- 2 ripe but firm(ish) avocados, halved, pitted, and the flesh cut into small cubes
- 1/4 cup cilantro, finely chopped
- 1 teaspoon cumin seed, toasted and ground
- 1/2-1 teaspoon Mexican oregano, crumbled
- juice of 2 limes
- generous 2/3 cups olive oil
- 2 cups conchigliete, orzo, or other small pasta
- Combine everything but the pasta and the avocados in a large bowl.
- Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions. Drain, but don't rinse.
- Add the cooked pasta to the bowl. Toss to combine. Allow to sit for at least a half hour, preferably longer, for the flavors to meld. Taste and adjust seasonings. More olive oil may be necessary depending on the juiciness of the lime. Chill if desired. Gently fold in avocado cubes before serving.
- This recipe was entered in the contest for Your Best Avocados
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
Tags: can be made ahead, doubled easily, Easy, entertaining, spicy, Summer, Vegetarian
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almost 3 years ago Let's Save Tony Orlando's House
most delicious. i followed the directions faithfully, but it was so good that i went back and multiplied everything in order to have a big stash for the coming week. thanks, mister bogre- great suggestion.
almost 3 years ago Bogre
You're welcome! I am totally flattered.