This is recipe I remember making several years ago back when I lived at home. My mom and sister and I used to love it. We finally busted out the recipe again last time I was home and it was just as good as I remembered. Next time I make it I think I may add in some fresh or pickled jalapenos to give it an extra kick and some heat. I find it is best served slightly warmed or at room temperature. This would make an excellent dinner if you added grilled chicken or shrimp over the top. I think what I like most about this pasta is it has a creamy dressing instead of a vinaigrette, its so good.
:: S O U T H W E S T E R N P A S T A S A L A D ::
4 oz reduced fat cream cheese
4 tablespoons lemon juice
3 tablespoons milk
1 table spoon olive oil
1 teaspoon lemon zest
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoons water
2 tablespoons grated Parmesan cheese
2 cups bow-tie pasta or 1 12 oz box
1 15 oz can black beans drained and rinsed
1 can white corn
1 4 oz can chopped green chiles
1/4 cup chopped tomatoes
2-3 green onions chopped
1/4 cup fresh cilantro chopped
Fresh shredded Parmesan cheese
salt and pepper to taste
Combine cream cheese, lemon juice, milk, olive oil, lemon zest, cumin, salt and garlic powder in a microwave bowl. Heat on high in microwave 1 minute or until cream cheese is soft. Stir to blend ingredients, add water if it needs to be thinned. Add in Parmesan cheese and set aside.
Cook pasta and drain. Add dressing and toss. Add in black beans, corn, green chiles, green onion, tomato, cilantro and toss. Grate in fresh Parmesan and mix all together.
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