About
For the longest day of the year, you need a pasta salad that will stay for a long time in your memory! The chipotle mayonnaise dressing is a marvel all on its own for its tangy and spicy flavor, but the pasta and veggies are worth writing home about! Tender, vibrant, juicy, with a touch of spice and lime, Summer Solstice Salad is a sunny and sensational side salad anytime of the year!
Ingredients
- For the dressing:
- 1/3 cup mayonnaise
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup fresh lime juice
- 1 clove garlic, minced
- 1/2 cup cilantro, chopped
- 1 green onion, diced
- chipotle powder, optional, to taste
- 1/4 teaspoon salt, plus more, to taste
- For the salad:
- 2 cups rotini
- 2 cups corn kernels, thawed if frozen
- 1 (15-ounce) black beans, drained and rinsed
- 1 bell pepper, cut into bite-sized pieces
- 2 green onions, diced
- 1 cup cilantro, chopped
- 1 cup cherry tomatoes, sliced in half
- 2 tablespoons jalapeños, finely diced
- 1 teaspoon ground coriander
- salt, to taste
- 1 lime, zested
- fresh lime juice, to taste
Directions
Step 1 -In a bowl, add the mayonnaise, the yogurt, 1/4 cup of the fresh lime juice, the garlic, 1/2 cup of the cilantro, 1 of the diced green onions, the chipotle powder, and 1/4 teaspoon of the salt and whisk to combine. Taste the dressing and add the extra salt, as needed.
Step 2 -Set the dressing mixture aside.
Step 3 -In a large pot of salted, boiling water, add the pasta and cook it to al dente, according to the package directions.
Step 4 -In a skillet or grill pan over high heat, add the corn kernels and cook, while stirring, until they are lightly golden, about 2-3 minutes.
Step 5 -In a bowl, add the cooked pasta, the corn, the black beans, the bell peppers, the remaining green onions, the remaining cilantro, the cherry tomatoes, the jalapeños, the coriander, the extra salt, the lime zest, and 1 cup of the dressing mixture.
Step 6 -Taste the salad for seasoning and add the remaining lime juice and more of the extra salt, as needed.
Step 7 -Serve.
