Not your mother's pasta salad
Delight in a modern twist on a classic pasta salad recipe. Bursting with vibrant flavors and fresh ingredients, this dish is a must-try for any culinary enthusiast.
Ingredients:
- 6 green onions, trimmed, thinly sliced (I usually use the white parts and about 2 inches of the greens, give or take)
- 1 red bell pepper, 1/4-inch dice
- 2 jalapeños or serrano peppers, seeded and minced
- 4 garlic cloves, minced
- small handful of spring radishes (6 or so), trimmed, 1/4-inch dice
- 4 cups cooked black beans (or two 15 oz. cans, drained and rinsed)
- 2 cups sweet or supersweet corn kernels
- 1/4 cup cilantro, finely chopped (or more to taste)
- salt and freshly ground black pepper, to taste
- juice of 2 limes
- generous 2/3 cups olive oil
- 2 cups conchigliete, orzo, or other small pasta
- 2 ripe but firm(ish) avocados, halved, pitted, and the flesh cut into small cubes (optional)
Instructions:
- Mix all ingredients except the pasta (and the avocados, if preferred) in a spacious bowl.
- Boil a large pot of water with a generous amount of salt. Cook the pasta following the instructions on the package. Afterward, drain the pasta without rinsing it.
- Combine the cooked pasta with the mixture in the bowl. Stir gently to mix. Let it rest for at least thirty minutes, or preferably longer, for the flavors to blend. Taste the dish and adjust the seasonings as needed. You may need to add more olive oil depending on how juicy the lime is. If desired, refrigerate the dish. If using avocados, delicately mix in the avocado cubes before serving.
Summary:
- Calories: 4060 kcal
- Fat: 215 g
- Protein: 112 g
- Carbs: 464 g
- Potassium: 6474 mg
- Magnesium: 838 mg