Healthy Southwest Pasta Salad With Chipotle1
Each and every Summer since I was a babes, I’ve attended a family cabin in North Minnesota to celebrate the 4th of July. Honestly, it’s among my favorite holidays because most of us gather and celebrate with ridiculous little traditions.
It all begins early in the morning when my Godmother (my second Mother) puts an old college Shaggy CD on complete blast. When we were small, we hated his music having a passion. Nowadays, it does make us chuckle and we stumble from our rooms cracking up and shaking our minds.
Next up, may be the cinnamon roll tradition. We make ridiculously huge right away cinnamon rolls and caramel pecan rolls for everybody to take pleasure from once the motorboat parade is over. And yes, I just said fishing boat parade!!! How Minnesotan of me. Yep, we decorate the motorboat with over-the-top HUGE American flag, banners, beef liver nutrition information streamers, and much more. The dog actually gets to use an American bandana and SHE LOVES IT (or so I believe). Most of the family members is dressed up in some type of flag ensemble and equipped with whistles. Everyone through the lake lines their boats up and we all honk our horns and influx to each other.
Yes, that is the custom I’ve loved since I was little. And undoubtedly, it’s odd. But it is also really, actually fun.
This year I am hoping to make it right back up to Minnesota therefore i can celebrate with everyone and make a few of the best recipes. The one I’m posting today has become a go-to come early july because of how easy it is to create. AND BONUS points, it’s healthy! Because everybody knows how BBQs can get a little outrageous using the potato chips, bbq-drenched meat, strange potato salads and over-the-top sweets. All extremely delicious, but sometimes you need a small something lighter to create to the desk.
But most importantly because I know you are going to have pictures and blueberry pie following the fireworks. Or at least that’s what I’m going to be carrying out.
And to best it all off, We created this formula with Ancient Harvest’s wonderful gluten free of charge pasta that’s crafted from lentils and quinoa. Each portion provides 7g of fiber and 12g of proteins. Now I understand you wanna check it out.
If you get this to or any other formula from AK, be sure to snap an image and use the hashtag #ambitiouskitchen on Instagram You can also post a picture to my Facebook page ! I love seeing your creations.
Healthy Southwest Pasta Salad with Chipotle-Lime Greek Yogurt Dressing
Calories: 252
Fat: 2g
Carbohydrates: 40g
Sugars: 5.5g
Dietary fiber: 9.9g
Protein: 19g
Prep period:
10 mins
Cook period:
15 mins
Total period:
25 mins
Ingredients
1 (8 oz) bundle Ancient Harvest Crimson Lentil & Quinoa Pasta
1 (15 oz) can black coffee beans, rinsed and drained
1 cup organic nice corn
2 roma tomatoes, seeded and diced
1/4 cup diced green onions
1/3 cup chopped up black olives
1/4 cup fresh diced cilantro
For the dressing:
1 chipotle pepper in adobo sauce (plus more to taste)
2 teaspoons honey
1 teaspoon chili powder
For garnish:
Diced avocado
Instructions
Cook pasta according to directions on package. Once done cooking food and pasta is normally al dente, transfer to some strainer and wash with cool water then transfer to a big bowl. Add in black beans, corn, tomatoes, green onions, black olives and cilantro; lightly stir using a spoon to mix all of the ingredients.
Inside a blender, add the dressing ingredients: greek yogurt, chipotle pepper, honey, lime juice, chili powder, cumin, oregano, paprika, onion powder and garlic powder. Mix for 30 seconds or until well mixed. Flavor and adjust seasonings as necessary. If you’d like even more of a kick, add in another chipotle pepper. Occasionally I love to throw in cilantro in to the dressing as well! It’s up to you.
Increase dressing to pasta and mix well to mix and coat every one of the pasta. Cover and refrigerate for an hour, then serve cold. Could be made up to 1 day ahead of time, just provide it a stir before providing. Garnish with avocado, extra cilantro or green onions, if desired. Makes 6 portions, a little under 1 cup each.
Note: You can sub the spices (chili natural powder, etc) for about 1 tablespoon of taco seasoning. Add even more to taste.
Happy Blogging!