Description
A vibrant and creamy Southwest Pasta Salad featuring a zesty avocado lime ranch dressing, tenderized kale, roasted vegetables, black beans, and Cotija cheese. This refreshing salad is perfect for summer gatherings or as a flavorful make-ahead lunch.
Ingredients
Avocado Lime Ranch Dressing
- 150 g (about 3/4 cup) avocado, pitted and peeled
- 84 g (6 tbsp) mayonnaise
- 113 g (1/2 cup) Greek yogurt (may substitute sour cream)
- 2 tbsp garlic-infused olive oil (or 2 tbsp olive oil + 2 cloves fresh garlic)
- 2 tbsp lime juice (from about 1 large or 2 small limes)
- 1 tsp lime zest (from about 1 large or 2 small limes)
- 1/2 oz (about 1/4 cup tightly packed) cilantro
- 1/2 oz (about 1/4 cup tightly packed) green onions
- 1/2 tsp ground cumin
- 1/2 tsp Kosher salt, plus more to taste
- 1/2 tsp cracked black pepper
- 1/4 tsp red pepper flakes
Pasta Salad
- 16 oz penne pasta (or your preferred pasta, gluten-free if needed)
- 3 oz (about one average bundle) Lacinato kale, destemmed and chopped
- 2 tsp olive oil
- 1/4 tsp Kosher salt
- 4 oz (about 2 peppers) roasted red bell peppers, drained and sliced
- 1 (15 oz) can black beans, rinsed and drained
- 128 g (3/4 cup) fire-roasted frozen corn, defrosted (may substitute fresh grilled corn)
- 6 oz (1 cup) cherry tomatoes, halved
- 3 oz (about 1/2 cup) Cotija cheese, crumbled
- Optional: 40 g (about 4 slices) red onion, thinly sliced
Instructions
- Prepare the Avocado Lime Ranch Dressing: In a food processor or blender, combine avocado, mayonnaise, Greek yogurt (or sour cream), garlic-infused olive oil (or olive oil + garlic cloves), lime juice and zest, cilantro, green onions, ground cumin, Kosher salt, cracked black pepper, and red pepper flakes. Blend until creamy and smooth. Taste and adjust salt if needed, then set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the penne pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta in a colander and rinse under cold water to remove excess starch and cool the pasta quickly. Set aside.
- Tenderize the Kale: In a large mixing bowl, place the chopped Lacinato kale, olive oil, and Kosher salt. Massage and knead the kale by hand gently for about 2 minutes until the volume reduces and the leaves darken, indicating tenderness. Set aside.
- Assemble the Pasta Salad: Add the cooled pasta to the bowl with the tenderized kale. Mix in roasted red bell peppers, black beans, defrosted corn, cherry tomatoes, and optional red onion slices.
- Add Dressing and Cheese: Pour about three-quarters of the avocado lime ranch dressing over the salad. Gently toss to combine to your preferred level of sauciness. Add more dressing if desired. Finally, sprinkle the crumbled Cotija cheese over the salad and toss gently to integrate.
- Serve or Chill: Serve the pasta salad immediately or refrigerate overnight to allow the flavors to meld. Best enjoyed within three days for optimal freshness.
Notes
- You can substitute Greek yogurt with sour cream in the dressing.
- If garlic-infused olive oil isn’t available, use regular olive oil with fresh garlic cloves.
- Use gluten-free pasta if dietary restrictions require it.
- The salad can be made a day ahead for more developed flavors.
- Leftover dressing can be saved for other salads or used as a dip.
- Massage the kale well to soften its texture and reduce bitterness.
- Optional red onions add extra crunch and a mild sharpness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
