A few weeks back, my work team got together for a BBQ at one of my colleague’s homes. Such a great night with great people. I work with some tremendous people… and we race around like fools most days together, but we don’t always have time to just visit.
It was so nice for Sam and his lovely wife Emily to have us over to celebrate the end of summer. Sam and Emily prepared some amazing carnitas, and a full spread of Mexican side dishes… Everything was delicious! I also had my first taste of sopapilla cheesecake that night. Seriously, that stuff should be illegal. O-M-G.
Never showing up empty-handed, I brought this tasty side dish to add to the spread….
This recipe is adapted from the Pioneer Woman, and I simply ADORE her. Seriously, how can you not? On Sunday mornings, I love snuggling in a blanket on my couch and watching whatever Ree Drummond is cooking up at her ranch in Oklahoma. While Ree tends to be more generous with butter and cheese than I ever could be, I love her sweet demeanor, her passion for her family, and her amazing recipes. This recipe definitely hit the spot.
As with most recipes I make, I made some modifications to the original recipe (which you can find here), adding quite a bit of extra veggies… The end result: A delicious pasta dish to add to the spread.
Fiesta Pasta Salad
Adapted from The Pioneer Woman
For The Salad:
1 pound farfalle pasta, cooked per package instructions
6 roma tomatoes, chopped and seeded
2 orange bell peppers, diced
3 whole green onions, sliced thin
1/2 whole red onions, finely diced
1 small can olives, sliced and drained
1 can Green Giant Summer Crisp corn, drained
Chopped Cilantro (optional)
For the Dressing:
1 cup hot salsa
1 cup light sour cream
1/4 cup light mayonnaise
1 clove garlic, minced
1/2 tsp. cumin
Salt And Pepper, to taste
1. Combine all the dressing ingredients in a bowl and stir until combined. Note: I loved the subtle kick the hot salsa gave the dish. Use mild or medium, if you prefer…
2. Cook pasta per package instructions, rinse and add to a large bowl.
3. Add your veggies.
4. Toss to combine.
5. Add about 3/4 of the dressing to the salad and stir to coat. Add remaining 1/4, as needed. Season with salt and pepper to your liking.
6. Cover and allow your salad to chill for 2 hours. Garnish with cilantro and serve.