Southwestern Pasta Salad
Recipe by April Thompson, chef/owner Sweet Chicks Custom Cupcakes and Wild Thymez Personal Chef Services
- 1 package thin spaghetti
- 1 can whole kernel corn (drained)
- 1 can black beans (rinsed and drained)
- 1 can petite diced tomatoes
- ½ cup diced red onion
- 2 tbsps Cajun seasoning
- 1 pint heavy cream
- 1 ½ cup grated parmesan cheese
- Olive oil
- Kosher salt
Bring water to a boil in a large pot with a little olive oil and salt for seasoning. Place entire package of spaghetti in water and prepare as directed on the package. Once spaghetti is cooked, drain off water and place in a large mixing bowl. Drain and rinse black beans and corn and place into bowl with spaghetti. Add diced tomatoes and Cajun seasoning to this mixture, combine and set aside.
In a small sauce pan, whisk warm heavy cream and grated parmesan cheese until the mixture is smooth. Be careful not to let this mixture boil over! Once the cheese is melted, remove from heat and pour over pasta. Mix thoroughly, garnish with parsley flakes (if desired) and serve.
This meal takes about 20 minutes from start to finish.
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