PASTA DAY: Southwestern Rotelle Salad With Avocado, Corn, And Peppers

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* Exported from MasterCook *

 

Southwestern Rotelle Salad With Avocado, Corn, And Peppers

 

Recipe By : Pasta East to West by Nava Atlas, page 59

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces rotelle -- (wheels)

OR other short pasta shape

1 medium green bell pepper

cut into narrow 2-inch strips

1 medium red bell pepper

cut to match the green pepper

1 1/2 cups cooked fresh or frozen corn kernels

1 large pitted avocado -- peeled and diced

1 lime -- Juice of

2 medium firm ripe tomatoes -- finely diced

2 tablespoons extra-virgin olive oil

1 tablespoon white wine vinegar -- to taste, up to 2

2 tablespoons minced fresh cilantro -- up to 3

1 thinly sliced scallion -- up to 2

1/2 teaspoon ground cumin

Salt and freshly ground black pepper -- to taste

 

4 to 6 servings

 

Cook the pasta in plenty of simmering water until al dente. Drain and

rinse under cool water, then drain well again.

 

Meanwhile, combine the bell peppers and corn in a large serving bowl. Toss

the avocado with the lime juice. Combine the pasta and avocado in a large

serving bowl along with the remaining ingredients. Toss gently but

thoroughly and serve.

 

Variation: For a heartier salad, add 11/2 to 2 cups cooked or canned pinto

or kidney beans.

 

Calories: 217, Carbohydrate: 28 g, Total Fat: 9 g, Cholesterol: 0 g,

Protein: 28 g, Sodium: 11 mg

 

 

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