Ensalada de pasta del suroeste: colorida y fresca

Ingredientes

• 1 lb (450 g) Rotini pasta
• 1 tsp (5 g) Sea salt
• 1/2 cup (120 ml) Extra virgin olive oil
• 1/3 cup (80 ml) Freshly squeezed lime juice
• 2 cloves Garlic, minced
• 1 tsp (2 g) Ground cumin
• 1 tsp (2 g) Smoked paprika
• 1/2 tsp (1 g) Chipotle chili powder
• 1 tbsp (15 ml) Honey
• 15 oz (425 g) canned Black beans, rinsed and drained
• 1.5 cups (250 g) Frozen sweet corn, thawed
• 1 large Red bell pepper, finely diced
• 1 cup (150 g) Grape tomatoes, halved
• 1/2 cup (60 g) Red onion, finely minced
• 1/2 cup (15 g) Fresh cilantro, chopped
• 1/2 cup (60 g) Cotija cheese, crumbled

Preparación

1. 1

   Boil 4 liters of water. Add the sea salt and the 1 lb of Rotini pasta. Note: Salting the water is your only chance to season the pasta itself.

2. 2

   Cook for 8-10 minutes. Drain once the pasta is tender but still has a firm bite.

3. 3

   Rinse under cold water. This stops the cooking process immediately until the pasta feels cool to the touch.

4. 4

   Whisk the dressing. Combine the olive oil, lime juice, minced garlic, cumin, smoked paprika, chipotle powder, and honey in a small bowl.

5. 5

   Emulsify the liquid. Whisk until the dressing looks opaque and slightly thickened.

6. 6

   Prep the mix ins. Halve the grape tomatoes and finely dice the red bell pepper and red onion.

7. 7

   Combine the base. Place the cooled pasta, rinsed black beans, thawed corn, and diced vegetables in a large bowl.

8. 8

   Drizzle and toss. Pour the dressing over the mixture until every spiral is glistening and coated.

9. 9

   Add final aromatics. Fold in the chopped cilantro and crumbled Cotija cheese gently.

10. 10

    Chill the salad. Let it sit in the fridge for 30 minutes to allow the flavors to meld and deepen.