Recipe Image

Southwest Pasta Salad

  • 30 m
  • 30 m
Diabetic Living Magazine
“Crunchy colorful vegetables are the highlight of this soutwestern-inspired pasta salad, which can be served at room temperature or chilled. The creamy dressing is made with spinach, cilantro and almonds, and has a touch of zesty crushed red pepper—be prepared for a flavor explosion in every bite!”

Ingredients

    • 1¼ cups lightly packed fresh spinach
    • ½ cup lightly packed fresh cilantro
    • 2 tablespoons sliced almonds, toasted
    • 2 tablespoons water
    • 1 tablespoon canola oil or olive oil
    • ½ teaspoon salt
    • ⅛ to ¼ teaspoon crushed red pepper
    • ⅛ teaspoon ground pepper
    • ¼ cup light dairy sour cream
    • 4 ounces dried multi-grain penne pasta (1¼ cups)
    • ½ cup thin bite-size strips jicama
    • ½ cup thin bite-size strips zucchini
    • ½ cup chopped green or red bell pepper
    • ¼ cup frozen whole kernel corn, thawed and drained
    • ¼ cup sliced radishes

Directions

  • 1 For dressing, combine fresh spinach, cilantro, almonds, water, oil, salt, crushed red pepper, and ground pepper in a blender or food processor. Cover and blend or process until smooth. Add sour cream. Cover and blend or process just until combined. Set aside.
  • 2 Cook pasta according to package directions. Drain pasta and rinse with cold water; drain again. Transfer to a large bowl. Add jicama, zucchini, bell pepper, corn, and radishes. Add dressing; toss gently to coat.
  • 3 Serve immediately or cover and chill for up to 24 hours. If chilled, stir before serving.
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