Southwestern Pasta Salad

Ingredients

  • 2 ears corn, shucked

  • 1 (16-oz.) box medium shell pasta

  • 3/4 cup sour cream

  • 3/4 cup mayonnaise

  • 1 (1-oz.) packet ranch seasoning mix

  • 2 to 3 chipotle peppers in adobo, seeded

  • 1 tsp. lime zest plus 1 tbsp. lime juice

  • 1/2 tsp. ground cumin

  • 1 pt. cherry tomatoes, halved

  • 1 (15-oz.) can pinto beans, drained and rinsed

  • 2 avocados, diced

  • 1 orange bell pepper, seeded and chopped

  • 1/2 medium red onion, chopped

  • 1 cup chopped fresh cilantro

  • 1 cup shredded Mexican cheese blend

Directions

Step 1: Bring a large pot of salted water to a boil. Boil the corn until tender, 4 to 5 minutes. Remove the corn from the pot with a fine mesh strainer and rinse with cold water to cool.

Step 2: Add the pasta to the same pot of boiling water and cook for 1 minute longer than the package directions. Drain, rinse with cold water, and let cool.

Step 3: In a blender, combine the sour cream, mayonnaise, ranch seasoning mix, 2 chipotle peppers, lime zest, lime juice, and cumin. Blend until smooth. Taste, and blend in a third chipotle pepper, if you like.

Step 4:Cut the corn off the cobs. In a large bowl, combine the corn, cooled pasta, tomatoes, beans, avocado, bell pepper, onion, cilantro, and cheese. Fold to combine. Gently fold in the dressing. Serve chilled.

 

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