Get ready to tantalize your taste buds with a vibrant burst of flavors in our Roasted Pepper Southwestern Pasta Salad! This dish is not just a salad; it's a fiesta on your plate, combining the smoky sweetness of roasted bell peppers with the heartiness of black beans and the freshness of cilantro. Perfect for summer gatherings or a quick weeknight dinner, this recipe is quick to prepare and promises to impress your family and friends. With just 30 minutes of your time, you can whip up a dish that’s as colorful as it is delicious. Dive into this recipe and discover how easy it is to bring a taste of the Southwest to your kitchen!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Southwestern
Serves: 4 servings
Ingredients
- 8 ounces penne pasta
- 1 red bell pepper, roasted and diced
- 1 yellow bell pepper, roasted and diced
- 1 can black beans, drained and rinsed
- 1/2 cup corn, cooked
- 1/4 cup cilantro, chopped
- 1/4 cup lime vinaigrette
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 400°F (200°C) if you plan to roast your own bell peppers. If using store-bought roasted peppers, you can skip this step.
- To roast the bell peppers, wash the red and yellow bell peppers thoroughly. Cut them in half lengthwise, remove the seeds and membranes, and place them cut-side down on a baking sheet lined with parchment paper.
- Roast the peppers in the preheated oven for about 15 minutes, or until the skins are blistered and charred. Remove them from the oven and let them cool for a few minutes.
- Once the peppers are cool enough to handle, peel off the charred skin and dice the roasted peppers into bite-sized pieces.
- While the peppers are roasting, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes.
- Once the pasta is cooked, drain it in a colander and rinse it under cold water to stop the cooking process. Set aside to cool.
- In a large mixing bowl, combine the cooked and cooled penne pasta, diced roasted red and yellow bell peppers, drained and rinsed black beans, and cooked corn.
- Add the chopped cilantro to the bowl, and then drizzle the lime vinaigrette over the salad. Gently toss all the ingredients together until well combined.
- Season the pasta salad with salt and pepper to taste. Adjust the seasoning and vinaigrette as needed, depending on your preference.
- Let the pasta salad sit for about 10 minutes before serving to allow the flavors to meld together.
- Serve the Roasted Pepper Southwestern Pasta Salad chilled or at room temperature, garnished with additional cilantro if desired.
Tips
- Roasting Peppers: For the best flavor, roast your own bell peppers. The charred skins add a depth of smokiness that store-bought versions may lack. Remember to let them cool before peeling for easier handling!
- Pasta Cooking: Make sure to cook the penne pasta al dente. This will ensure it holds up well in the salad and doesn’t become mushy when mixed with the other ingredients.
- Cooling Pasta: Rinse the cooked pasta under cold water to stop the cooking process. This also helps to keep the salad refreshing and prevents it from clumping together.
- Flavor Fusion: Allow the pasta salad to sit for about 10 minutes before serving. This resting time lets the flavors meld together beautifully, enhancing the overall taste of the dish.
- Customization: Feel free to customize the salad by adding other ingredients like avocado, cherry tomatoes, or even grilled chicken for extra protein. The lime vinaigrette can also be adjusted to your taste—add more lime juice for tanginess or a bit of honey for sweetness.
- Serving Suggestions: This pasta salad is delicious served chilled or at room temperature. Garnish with extra cilantro for a fresh touch and serve it alongside grilled meats or as a stand-alone dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 12g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
