Sunday, August 12, 2012

Quick Southwest Whole Wheat Pasta Salad with Cilantro Lime Vinaigrette

It's not fall yet and we've found ourselves involved in a massive yard clean-up event. All those pesky cedars who thought they could find a home next to our sidewalk or're outta here! Maples, you're gone too. The lanky branches and holey green leaves attacked by the caterpillars need to go. We mean business around here.

 The problem is tree removal & shrub trimming is a bit like trimming your own bangs.  It starts looking beautiful and you can't stop.  "If I keep going it will look gorgeous", then suddenly, your wet bangs dry and it looks like you have a large paintbrush on your forehead. Well the same goes for tree removal. The large space where trees and shrubs once lived now house "stump town". What can I say, it's a work in progress!

Any proper work party must have good food. Today we enjoyed a hearty vegetarian pasta. Well, I didn't exactly call my husband in the house from yard work waving the vegetarian flag.  Yeah, I can be a little sneaky when it comes to food.  As we sat down to eat I watched him closely.  Using his fork he pushed the beans & corn aside. He pushed the peppers aside too. His search for protein was for naught, yet he didn't say a word.  I took that as a good sign.

Here's what you'll need:


  • 12 ounces whole wheat pasta
  • 1 can of black beans
  • 1/2 12 ounce bag of frozen cord
  • Half a jar of roasted red peppers

Cilantro Lime Vinaigrette
  • 1 lime with peel
  • 1/3 cup honey
  • 1 cup olive oil
  • 2 garlic cloves
  • 1 teaspoon cumin
  • 1/2 bunch cilantro
  • Salt and pepper
  • A Juicer

Cook pasta according to directions. Drain pasta.  Heat frozen corn in microwave for 2 minutes.  Toss pasta, drained black beans and corn in a large bowl.

Place whole lime, garlic cloves and cilantro in the juicer. Remove and add cumin, salt, pepper, and honey. Mix well, otherwise you'll see layers like this:

  Toss in your pasta, mix and serve.


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