Ingredients
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8 oz uncooked farfalle pasta
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1/2 cup salsa
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1/2 cup sour cream
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1 1/2 tsp freshly grated lime zest
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1/4 cup lime juice
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2 tbsp mayonnaise
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1 1/2 tbsp finely chopped chipotle peppers in adobo sauce
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2 tsp finely chopped fresh garlic
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2 tsp kosher salt
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1 tsp ground cumin
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1 (8 oz) pkg Land O Lakes ® Extra Sharp Cheddar & Habanero Jack Cheese Cubes
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1 (15 oz) can black beans, rinsed and drained
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1 cup corn
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1 cup halved grape tomatoes
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1/2 cup chopped red bell pepper
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1/2 cup diced red onion
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1/3 cup chopped fresh cilantro, divided
Steps
1
Cook pasta according to package directions for al dente. Drain; rinse with cool water. Set aside.
2
Stir together all dressing ingredients in medium bowl. Combine cooled pasta and all salad ingredients except 1 tablespoon cilantro in large bowl. Stir in salsa mixture.
3
Cover; refrigerate at least 1 hour. Garnish with reserved cilantro before serving.
Tips
Mayo-based pasta salads are best the day they're made. If you need to make this a day ahead, reserve half of the dressing and leave off the garnish. Before serving, toss the salad with reserved dressing and top with garnish.
Adjust heat level by using a salsa with your preferred spice level.
Comments
Recipe provided by Land O'Lakes