Hi everyone! This is Claire from The Realistic Nutritionist and I’m here to post while Liz is away in Nantucket! Anyone else really jealous? I can pack and be there in a second!
This idea for a southwestern pasta salad came like many of my best ideas, as a frantic dinner choice two days before vacation. Our pantry and fridge always contain a mish mash of random ingredients, produce, frozen chicken, pasta and random jars of condiments and sauces before a big trip. This case was definitely not very different. We had an avocado, half of a green pepper, 1 ear of fresh corn, a can of diced tomatoes, a lime, one chicken breast, a can of black beans and a half a box of bow tie pasta. Immediately, my mind went to a southwestern flavored salad. This is easily one of my new favorite dishes. It is zesty, flavorful, delicious and incredibly refreshing. It makes a perfect summer and picnic dish because it can be served hot or cold!
Southwestern Pasta Salad
What You’ll Need:
-1 chicken breast
-1 chopped avocado
-1/2 chopped green pepper
-1 can of diced tomatoes
-1 lime, squeezed
-1/2 box of bow tie pasta
-1 can of black beans
-1 ear of corn
How to Make It:
Boil 6 cups of water. Once water is boiling, add pasta and salt and
cook until al-dente. Set aside.
Heat a grill and cook chicken until fully cooked. Once cooled, chop
and set aside.
Drain tomatoes & black beans, add to bowl.
Add remaining ingredients to bowl. Cut lime in half and squeeze over
the pasta mixture. Using two wooden spoons, mix salad. Add salt and
pepper and enjoy!