I love a creamy dressing for a pasta salad. This one really balances out the heat!
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- Yields:
- 8 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 1 hr 10 mins
Ingredients
- 1 tsp.
kosher salt, plus more to taste
- 1 lb.
rotelle pasta
- 1 c.
fresh corn kernels
- 3/4 c.
mayonnaise
- 1/2 c.
sour cream
- 1/4 c.
pickled jalapeños, chopped, plus 2 tablespoons brine
Grated zest and juice of 2 limes
- 1
garlic clove, finely chopped
- 1/4 tsp.
black pepper
- 10
baby bell peppers, seeded and sliced into rings
- 4
scallions, chopped
- 2
tomatoes (1 red, 1 yellow), chopped
- 2 c.
fresh cilantro, chopped
- 1 c.
fresh parsley, chopped
- Nutrition Information
- Per Serving (Serves 8)
- Calories440 Fat21 gSaturated fat4 gTrans fat0 gCholesterol17 mgSodium380 mgCarbohydrates50 gFiber5 gSugar6 gProtein10 gVitamin D0 mcgCalcium59 mgIron2 mgPotassium482 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, adding the corn in the last minute of cooking. Drain and rinse under cold water.
- Step 2Whisk together the mayonnaise, sour cream, pickled jalapeños and brine, lime zest and juice, garlic, black pepper, and 1/2 teaspoon salt in a large bowl.
- Step 3Add the baby bell peppers, scallions, tomatoes, and remaining 1/2 teaspoon salt to the bowl. Shake the pasta dry in the colander, then add to the bowl and toss. Sprinkle with the cilantro and parsley and toss again. Season with salt, if needed. Let sit for at least 30 minutes at room temperature or refrigerate for up to 6 hours.
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