from Yankee magazine, June 2005
Serves 6 as a side dish
Serves 6 as a side dish
| Pasta | Dressing | ||
|---|---|---|---|
| 12 oz | dried pasta, such as bowties | 2 tsp | chili powder |
| 1 2½-oz can | sliced olives, drained | 2 T | mayonnaise |
| 1 | yellow bell pepper, chopped medium | 3 T | freshly squeezed lime juice |
| 1 | red bell pepper, chopped medium | 1/2 c | extra-virgin olive oil |
| 7 | green onions, sliced | garnish | |
| 15-oz can | black beans, rinsed and drained | shredded Monterey Jack cheese | |
| 11-oz can | niblet corn, rinsed and drained | jalapeno peppers | |
| 1/3 c | freshly chopped cilantro | tomato wedges | |
| 4 oz | feta cheese, crumbled | lettuce leaf |
Pasta
- Cook pasta according to directions; drain, then rinse with cold water and drain again.
- Combine pasta, beans, corn, cilantro, olives, bell peppers, and onions in large bowl.
- Add dressing; toss to combine.
- Pile on lettuce leaf; surround with tomato wedges and top with jalapeno peppers. Can also sprinkle with red pepper if desired.
Dressing
- Whisk together chili powder, mayonnaise, and lime juice.
- Gradually add olive oil, whisking until blended.
