I have not been very impressed with the food section of our local paper in the last, oh, decade. There is one column in particular that drives me iNSaNe. Typical recipes include a bit of Dream Whip here, Bisquick, Cream of Chicken soup and canned mushrooms there, with Tater Tots, Rice-a-Roni, and crushed up Ritz Crackers stirred into a can of Pineapple Tidbits on the side. PLUS, not one of the recipes has been tested by the columnist! (Although she does say how good they all sound and she might get around to trying one over the weekend…) Arggghhhhhh!!
That all been said and vented, there have been a few recipes over the years that I have tried. And I have to admit, most have been pretty good.
This one here is a keeper. The basic salad can be thrown together with cans from the pantry, and it’s good for you with lots of fiber from the beans and lots of other feel good stuff from the veggies. If you have some fresh herbs on hand, the basic salad can be jazzed up a bit, but it’s not necessary, the basic salad is good as it is. If you want to go all out, throw in a few chopped avocados and a pound of bay shrimp. This salad serves a bunch of people, so it’s ideal to take to any potluck or family gathering. I’ve made this a number of times, and I have only had the recipe for a few weeks. It’s been a popular side dish, and I love, love, love how fast and easy it is to throw together from ingredients I have in my pantry.
This recipe was inspired by two recipes that ran in the “Home Plates” column in the San Jose Mercury News in June 2011, both recipes were attributed to Hazel Lawson Gentry. I took the best of both recipes, experimented a bit with quantities, and came up with this, my new “go-to” Pasta Salad. You can do the same! This recipe is very flexible and very forgiving. Make it yours!
Southwestern Pasta Salad
For the Dressing
1 cup ranch dressing
1 7 oz. can chopped mild green chilies
1 1/2 teaspoons ground cumin
For the Pasta Salad
1 pound corkscrew, penne, or wagon wheel pasta, cooked and drained according to package directions (if you want less pasta in your salad, cook only 1/2 lb pasta, use 1 can of beans, and keep all the other quantities the same.)
1 15 oz. can petite diced tomatoes (in the summer use 2 cups diced tomatoes from your backyard or from the farmers market), do not drain
1 OR 2 15 oz. cans (your choice) of black beans, pinquitos, or kidney beans (I use 1 can black beans), drained
1 15 oz. can corn (or 2 cups frozen corn, or fresh cooked corn stripped off the cob), drained
1 7 oz. can sliced black olives, drained
If you have it…
4 sliced green onions
1/2 cup chopped fresh cilantro, parsley, or basil
To make this Pasta Salad “Supreme”
2 diced avocados
1 lb. bay shrimp
- Combine the ranch dressing with the undrained chiles and the cumin powder. Set aside. (Dressing can be made up to one week in advance.)
- Cook the pasta according to package directions. Cool with cold water, and drain well.
- Combine the pasta with the can of undrained diced tomatoes and the drained beans, corn and olives.
- Stir in the desired amount of the prepared dressing–you might use 3/4, or you might use all of it. It all depends on how much liquid your pasta absorbs (this depends on the brand, the style, and how long you’ve cooked your pasta), and your personal preference, how saucy do you like your pasta salad? Stir in as much as you think you’d like. Save any leftover dressing, after a few hours the salad might look a bit dry and you can stir in the rest of the dressing at that time. (If the salad looks dry and you have no dressing left, stir in a few spoonfuls of salsa!)
- If using, stir in your choice of herbs, green onion, avocado and bay shrimp, and salt and pepper, if needed.
- Cover the salad with plastic wrap and chill until serving time.
That’s all there is to it! Easy peasy!
Thanks for stopping by my kitchen today. Print out this recipe. It will become a staple. Do you know how much stress is relieved by having a good, “go-to” pasta salad that can be made at the drop-of-the-hat, without a trip to the grocery store? Invite the neighbors over, get the burgers on the grill…, it’s Summertime and the livin’ is easy!!