Zesty Southern Pasta and Bean Salad

asian european italian korean vietnamese side main spicy savory umami medium fast

Prep

26 min

Cook

19 min

Total

45 min

Ingredients (13)

2 cups dried small pasta shells g

⅓ cup Italian-style salad dressing g

salt to taste g

1 (15 ounce) can pinto beans, rinsed and drained g

1 (15 ounce) can black beans, rinsed and drained g

1 (15 ounce) can whole kernel corn, drained g

3 tomatoes, chopped g

1 ½ tablespoons ground cumin g

½ tablespoon chili powder g

½ teaspoon onion powder g

½ teaspoon garlic powder g

¼ teaspoon red pepper flakes (Optional) g

salt and ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse shells in cold water; place in a large bowl.

Stir dressing into shells; season with salt. Stir in pinto and black beans. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, and pepper flakes. Season with salt and black pepper; stir to combine.

Chill salad in refrigerator until ready to serve.