Southwest Pasta Salad

Let's shake up Taco Tuesday a bit. Add a Southwest Pasta Salad to your meal that's filled with all your favorite Mexican-inspired flavors. It's always a crowd-pleaser for BBQs, potlucks, graduation parties, and holiday meals.  The salad bursts with grilled corn, crunchy peppers, juicy tomatoes, crisp cucumbers, hearty black beans, creamy avocados, and zippy red onion tossed with a spicy creamy dressing. The recipe serves 8 but the number of servings can easily be increased or decreased by changing the number of ingredients used. Cooked diced chicken can be added to make it more of a main meal.

Southwest Pasta Salad

Salad Ingredients:

• 3/4 of a 12 oz. box of penne pasta 
• 1-14 oz. can of black beans rinsed and drained
• 2 cups frozen fire-roasted sweet corn, thawed
• 2 cups cherry tomatoes, halved 
• 2 cups diced mini red and yellow peppers
• 1/3 cup diced red onion
• 2 cups diced cucumbers or zucchini
• 1 cup broccoli florets
• 2 large avocados, chopped
• 2 cups cubed Pepper Jack cheese or 1 cup grated Cotija cheese 
• Optional add-ins: cilantro, 1 jalapeno seeded and diced, a small can of black olives rinsed and drained, croutons

Dressing Ingredients:

• 1-1/2 cups Miracle Whip or mayonnaise
• 1 teaspoon chili powder
• 1 teaspoon cumin or elote seasoning
• 1/2 teaspoon oregano 
• 1/4 teaspoon garlic granules (in a jar)

Salad Directions:

• Prepare pasta al dente, drain, rinse, and set aside.
• Chop veggies
• Mix all in a large bowl, and add dressing to pasta salad until it all is well coated. 
• Cover salad and refrigerate for several hours. 

Dressing Directions:  

Add all ingredients and mix well.

Lemon Mousse-a sweet but refreshing finish to the meal. It's made with only 4 ingredients, the perfect light dessert.

The recipe makes 6 servings.

Ingredients:

• 2 cups heavy cream
• 2 tablespoons confectioners sugar
• 1 cup lemon curd (found in jelly aisle) 
• 2 tablespoons lemon zest
• Optional add-in for topping toasted coconut or crushed gingersnap cookies

Directions:

• Whip the cream and fold in confectioners sugar.
• Gently fold in lemon curd and lemon zest until evenly incorporated.
• Divide evenly among dessert glasses. 
• Refrigerate for several hours to allow the mousse to chill. 

Thanks to Martha for the recipe share and dessert.