Creamy Southwest Pasta Salad
Creamy Southwest Pasta Salad has a hint of spice and a lot of creaminess. All the added veggies make it a nice healthy meal that’s perfect for summertime.
Originally posted on Physical Kitchness
This is the perfect side dish to bring to the table, it’s slightly spicy with those favorite Southwest spices, it has a little hint of lime and the creamy -almost nutty hint of a flavor- from the avocado. Seriously, this Creamy Southwest Pasta Salad will become your go-to for each summer picnic or friend gathering that you host.
Do you ever just crave a simple meal like pasta? All the kids are asking for tacos, but you know that will result in…taco meat, cheese, and salsa on the floor (yes, salsa even lands on the floor…is it a boy thing to be a messy eater or just a kid thing?). So you meet them in the middle and whip up a super quick and simple Creamy Southwest Pasta Salad. All their favorite “taco” spices complete with corn, avocado, and fresh cilantro. (And the floor stays clean! In theory…)
As I’m sure you remember from my last post ( Creamy Chicken and Brussels Sprouts ) I am all about sharing quick and easy meals that are also HEALTHY! I’m on your side busy moms!! Ditch the 101 ingredients and 10 step recipes and grab this super simple recipe and have dinner ready in 30 minutes. First, you’ll need to boil those gluten-free noodles. Just follow the directions on the box unless you’re an expert noodle maker 😉 While they’re boiling, use this time wisely and chop, dice and slice the tomatoes, avocado, green onions and cilantro. After the noodles have been drained and placed in the fridge to begin cooling, make the sauce. In a medium bowl whisk together the coconut milk and all the spices. Bringing the noodles from the fridge, pour the sauce over the noodles and stir together. Then add the prepared veggies and herbs and gently fold it all together. Lastly, serve it up to your family!
I have found that if I’m serving this one to younger kids, I leave out the red pepper flakes. They tend to be a little too spicy for their young palates. I like to sprinkle just a few on my husband’s and my plate before we eat. But if bringing it to a big family picnic, I mix them right in and everyone loves that little extra kick of spice.
Pasta salads are so simple since you can make them the day before, they don’t get soggy overnight, they travel well in a cooler, and it’s served cold so no need to try and re-heat! I know I’m looking forward to summertime and all the outdoor gatherings!
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1
box
gluten-free noodles
-
1/2
cup
canned coconut milk
or mayo of choice
- 2 tsp chili powder
- 1/2 tsp garlic powder
- 1 tsp onion powder
-
1
tsp
smoked paprika
- 1/2 tsp cumin
- 1/4 tsp sea salt
-
1/2-1
tsp
crushed red pepper flakes
- 1 cup corn, fresh or frozen
- 1 avocado, diced
- 1 bunch fresh cilantro
- 10-12 cherry tomatoes, quartered
- 1/4 cup green onions, diced
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Cook noodles according to package. Strain and place in a glass bowl; put in fridge to begin cooling.
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In a small bowl, mix the coconut milk (or mayo if substituting) with all spices. Pour over noodles once they are cooled. With a large wooden spoon or spatula slowly stir to distribute sauce over all the noodles.
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Add the corn, diced avocado, cherry tomatoes, green onions, and cilantro. Fold together once more.
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Serve chilled. If serving later, wait to add the avocado until right before serving. Store leftovers in an airtight glass container in the fridge for up to 5 days.
PIN NOW TO MAKE LATER –>
MORE GREAT RECIPES:
Avocado Tuna Salad with Spaghetti Squash
Broccoli Cranberry Salad with Lemon Poppyseed Dressing
USED IN THIS RECIPE:
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