Description
Spicy Veggie Pasta Salad is packed with delightful flavors and vibrant veggies, making it an irresistible choice for a quick meal or a healthy side dish. This recipe is simple to prepare and perfect for gatherings or everyday dining, bringing fresh taste to your table.
Ingredients
Scale
- 1 lb cellentani, bowtie, wagon wheel or rotini pasta
- 1 tsp salt
- 1 1/2 cups corn kernels, fresh
- 1 cup mayonnaise
- 3/4 cup sour cream
- 1/4 cup pickled jalapenos, chopped, plus 3-4 tbs brine for less heat
- 1 clove garlic, chopped
- grated zest and juice of 2 limes
- 1/4 tsp pepper
- 1 large red pepper, seeded and chopped
- 1 large orange pepper, seeded and chopped
- 4 green onions, chopped
- 2 cups cilantro, chopped
- 1 cup parsley, chopped (not italian parsley)
Instructions
- Cook pasta according to package directions until al dente. During the last minute of cooking, add corn, then drain and rinse under cold water.
- In a large bowl, combine mayonnaise, sour cream, chopped jalapenos, 2 tbs of brine (adjust for heat preference), lime zest and juice, garlic, black pepper, and 1/2 tsp salt.
- Once the dressing is well blended, mix in the chopped bell peppers, green onions, and the remaining 1/2 tsp salt. Fold in half of the cilantro and parsley.
- Add the drained pasta to the dressing and mix thoroughly to coat. Garnish with remaining cilantro and green onions. Cover and let sit at room temperature for 30 minutes or refrigerate for 4-6 hours.
Notes
Adjust the amount of jalapeno brine based on your heat preference.
For best flavor, allow the salad to rest before serving.
Serve chilled or at room temperature for a refreshing dish.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg