Michelle Huston

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Southwestern Farfalle Pasta by Chef Todd Leonard

October 3, 2013

A fantastic Southwestern variation on cold pasta salad!

Prep Time
30 minutes
Yield
14 servings
Ingredients
3 1⁄2 c thrive rainbow farfalle pasta 1 c thrive instant black beans 1⁄3 c thrive chopped onions (fd) 1 3⁄4 c water 1 c thrive sweet corn (fd) 1⁄2 c thrive tomato dices (fd) 2 T thrive cilantro (fd) 1⁄2 c thrive green bell peppers (fd) 1⁄2 c thrive red bell peppers (fd) 1 t chili powder 1 t cumin 1 T lime juice 1 T cholula hot sauce 1⁄2 t thrive iodized salt 1 1⁄2 c additional water 1⁄2 c thrive sour cream + 1/2 c. water 1⁄2 c mayonnaise 2 T barbecue sauce
Instructions

Cook pasta until tender in salted water. Cool in strainer under cold water. Cook beans, onions and 1 ¾ cups water together for 5 minutes. Cool in strainer under cold water. Combine beans and pasta and set aside.

Combine all vegetables, seasonings, and 1 ½ cups water in a bowl and allow to soak (do not drain).Mix sour cream, mayonnaise, and barbecue sauce together and stir well. Combine all mixtures and stir well. Chill before serving.

 


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