SOUTHWEST PASTA SALAD

Southwest Pasta Salad image

If you don't have the Bird's Eye Recipe Ready Southwestern Blend, you can just use a combination of frozen corn, black beans, diced red and poblano peppers, and onion. This will be great this summer for cookouts as it has no mayo in it. Feel free to play with the veggies - I think some black olives, cucumbers, and cherry tomatoes will be nice ... can't wait for my garden this summer! Southern Food With Flare

Provided by Tammy Brownlow @DoughmesticGoddess

Number Of Ingredients 8

Ingredients

6 ounce(s) large elbow macaroni
1 package(s) bird's eye recipe ready southwestern blend (see notes if you don't have this)
1/3 cup(s) https://www.justapinch.com/recipes/sauce-spread/sauce-spread-dressing/two-chile-vineagrette.html?p=1
1/4 cup(s) green onion, sliced
2 tablespoon(s) chopped cilantro (optional)
1/4 cup(s) feta cheese crumbled
1/4 teaspoon(s) garlic powder
- salt and pepper to taste

Steps:

Bring salt and water to a boil in a large dutch oven.
In your colander pour package of Bird's Eye Recipe Ready Southwestern blend.
Once water boils add pasta and cook 7 minutes.
Pour over veggies in colander.
Shake colander to drain well and add to plastic storage container.
Pour dressing over pasta and veggies. Add salt, pepper and garlic to taste. Refrigerate 30 minutes.
Add green onion, cilantro, and cheese. Stir to combine and serve. Refresh with a couple tablespoons of dressing if desired. Enjoy!

*** Explore more Southwest Pasta Salad Recipes »

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