Southwest Pasta Salad
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Barefeet in the Kitchen · by Mary Younkin

Southwest Pasta Salad

NUTRITION · PER SERVING20M COOK
CAL 15%·PRO 15%
CARBS 43G57% OF CAL
3G FIBER34G OTHER5G TOTAL SUGAR
FAT 12G36% OF CAL
3G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful pasta salad with crisp vegetables, olives, and a smoky chipotle dressing. A crowd-pleasing side dish that pairs well with grilled meats.

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Nutrition & ingredients

Ingredients

serves 10
  • 16 ounces ditalini pasta (salad macaroni, or tiny pasta of your choice)
  • 1 red bell pepper (finely diced, about 1 cup)
  • 1 yellow bell pepper (finely diced, about 1 cup)
  • 2 ears of corn (kernels removed, about 2 cups, OR 1 can of corn, drained)
  • 1 English cucumber (peeled, and diced into ½-inch pieces, about 1 cup)
  • 1 cup grape tomatoes (halved)
  • ¼ cup red onion (finely diced)
  • ½ cup sliced black olives (optional)
  • ¼ cup fresh cilantro (chopped small)
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 chipotle peppers in adobo sauce
  • ¾ teaspoon dried dill weed
  • ½ teaspoon dried parsley
  • ½ teaspoon dried chives
  • ½ teaspoon granulated garlic or garlic powder
  • ¼ teaspoon granulated onion or onion powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoons white sugar
  • 1-2 teaspoons fresh lime
  • 2 tablespoons milk
PREP
10M
SODIUM
159MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.