This recipe for reviving butternut squash soup is easy to prepare, delicious, and nutritious.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (12 ounce) package bow tie pasta
- ¼ cup extra-virgin olive oil
- ¼ cup fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground red chile pepper
- ¼ teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 (9 ounce) can whole kernel corn, drained
- ½ (15 ounce) can black beans, drained
- ½ (15 ounce) can diced tomatoes and green chiles, drained
- 2 green onions, sliced
- 2 avocados – peeled, pitted, and diced
Instructions
- Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
- Whisk olive oil, lime juice, cilantro, garlic powder, cumin, ground chile pepper, cayenne pepper, salt, and black pepper together in a large bowl. Stir corn, black beans, diced tomatoes and green chiles, and green onions into the dressing to coat. Gently mix avocados into bean mixture; fold bow tie pasta into the salad. Cover salad with plastic wrap and refrigerate 30 minutes before serving.
Reviews
It was delicious and easy to make
I love it! The only problem was the amount of salt required in the recipe. I had a hard time adjusting it because I didn’t want way too much but I didn’t want way too little either.
My partner and I both love this recipe, perfect for lunches the next day. I add more black beans than it calls for usually and it’s nice with fresh tomatoes in the summer. Easy and tasty 🙂
I mixed all the vegetables first, and put on the dressing. When I tasted it, I thought, “This is very much like Cowboy Caviar, and the bow tie pasta won’t add anything!” So I took it to the potluck as Cowboy Caviar, and it disappeared.
My husband loves cold salads in the summer, but my issue is that most of them just are not hearty enough. The black beans in this is just the trick. I’ve experienced in the past that the chili tomatoes are too spicy for our liking, so I just used 1/4 of the can. I also added some zucchini from the garden. I hope other users suggest different spices to use for this dish. I was not sure what I could use that wouldn’t be too spicy.
Added a bit of purple cabbage and garbanzo beans. Too spicy. Will add only 1 tsp garlic powder and no Cayenne next time.
I make this in a big batch and my husband and I take it to work for lunch during the week
Nice twist on a pasta salad! Great flavors with a spicy accent
The blend of spices makes sweet and sour in a bad way.
Great recipe! Great blend of spices and flavors. It’s not too spicy but definitely has a lot of flavor. It’s also very easy. I didn’t chill the pasta in the fridge, just ran it under cold water, added it to the spice mixture and served it immediately. You can add whatever you want to this pasta – I omitted the chiles and onions and added black olives.