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Southwest Pasta Salad
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!”
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
1For 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.
2Cook 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.
3Serve immediately or cover and chill for up to 24 hours. If chilled, stir before serving.