Southwest Pasta Salad Pressure Cooker Recipe
A fresh and flavorful twist on a traditional pasta salad. Filled with fresh veggies, black beans, and a zesty dressing!
Equipment
- 1 sauce pan
- 1 Blender
Ingredients
Main ingredients
- ½ lb bowtie pasta
- 1 14-oz can black beans drained and rinsed
- 2 roma tomatoes diced or ¾ cup halved cherry tomatoes
- 1 bell pepper red, yellow, or orange large, diced small
- ½ cup green onions sliced
- ½ cup corn frozen
- Zest from 2 limes
- 8 ounces chicken cooked, diced optional; try our taco chicken
- ½ cup Queso Fresco or Cotija Cheese or you could substitute grated jack, cheddar, or pepperjack
- 6 tablespoons lime juice fresh about 3 juicy limes
- ¼ cup white wine or rice vinegar
- 4-5 cloves garlic roughly chopped
- 1 ½ teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon kosher or sea salt
- 2 teaspoon sugar add a touch more if your limes are extra sour/bitter
- ¾ cup canola oil
- ½ cup cilantro roughly chopped
Instructions
Instructions
- Boil pasta in salted water according to package directions. While it's cooking, prepare dressing.
- Zest limes and place the zest in a large salad bowl.
- Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. Process until smooth. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain intact.
- When pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl with the lime zest. Add black beans, tomatoes, diced pepper, green onions, corn, and chicken if desired. Toss with dressing. Add additional salt and pepper to taste.
- Chill for 1 hour before serving.
- Right before serving, sprinkle cheese on top. Serve with extra lime wedges if desired.
Notes
Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 4 days.