Smoked Southwestern Pasta Salad
Ingredients:
For the salad:
- 1 16 oz. package spiral pasta
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup pepperoncini
- 1 jalapeno (diced)
- 1/2 cup black beans (drained and rinsed)
- 1/2 cup corn (I used canned, but fresh or frozen works as well)
- 1 jar pimento peppers (drained)
- 3 green onions (thinly sliced)
- 1 cup smoked cheese (cubed (I used smoked jack that I found at Sprouts, but any smoked cheese works))
- Handful of parsley (chopped)
- Avocado (for serving)
For the dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup lime juice
- 1 Tablespoon Greek yogurt
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon hot sauce
- A few drops of liquid smoke (add to taste since a little goes a long way)
- Salt and pepper (to taste)
Instructions:
For the salad:
- Cook pasta according to package directions. Drain and place in a large bowl.
- While pasta is cooking, prepare all other ingredients except for the avocado. Toss together with cooked pasta and refrigerate until ready to serve.
- Serve tossed with dressing and topped with avocado slices.
For the dressing:
- Whisk together all ingredients, adding salt and pepper to taste. Toss with the pasta salad before serving.