Here’s a fantastic and colorful veggie pasta salad from Moosewood Restaurant Low-Fat Favorites. Fresh seasonal flavors that all mingle well together. Sprinkle on some cheese and a spoonful of your favorite salsa, and you’re ready to go. I modified this a little from the original.
Mexican pasta salad
1/2 pound short pasta (I used ditalinli)
1 cup frozen corn kernels (I used Trader Joe’s roasted corn, but any would do)
2 scallions, minced
1 cup chopped bell peppers, any color
1 15-ounce can black beans, rinsed and drained
1 cup grape tomatoes, halved
1/4 cup sliced Spanish olives
1 avocado, diced
2 teaspoons olive oil
3 tablespoons lemon juice
2 teaspoons ground cumin
2 tablespoons chopped fresh cilantro
salt and freshly ground pepper, to taste
soy cheddar cheese, shredded
prepared red salsa (your favorite)
Cook the pasta according to package instructions. Add the corn during the final 2 minutes of cooking. Drain the pasta and corn, rinse under cold water, and set aside to drain.
Meanwhile, combine the scallions, bell peppers, beans, tomatoes, olives, avocado, olive oil, lemon juice, cumin, cilantro, salt and pepper in a large bowl. Mix in the pasta and corn.
Plate each salad serving and top with a tablespoonful of soy cheese and a spoonful of salsa. Makes 4-6 servings.