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Southwestern Pasta Salad with Chipotle Dressing

Summer just seems to ask for Southwestern foods.  That slightly spicy flavor that blends with all those fresh vegetables.  I know it’s not summer yet, but we’ve had some hot days here in Oregon that have made me get excited about the upcoming season!

Here is a salad to get you started (like for your Memorial day barbecue!)

What you need:



** To cook the corn, leave it in the husk and microwave for 2-4 minutes.  Allow to cool, then remove the husk and run under cold water until cool enough to handle.  Carefully cut the kernels from the cob.

How to Do it:

Mix all the ingredients for the dressing in a large bowl.  Make sure it is all blended.

Mix all the salad ingredients together, then pour the dressing over and mix well.

Refrigerate for 3-4 hours or overnight.

Serve cold!

That’s it!  So fire up the grill and get ready for summer – and enjoy your Southwestern Pasta Salad!!



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