Southwest Pasta
Pasta tossed with spices and vegetables from the Southwest United States.
Total Time
15 minutes
Servings
4
12 oz seashell (or other) pasta
2 tbsp olive oil
1 onion, chopped
1 green bell pepper, chopped
1 can (15 oz) sweet corn kernels, drained
1 can (15 oz) black beans, drained
1 can (14.5 oz) peeled and diced tomatoes with juice
¼ cup salsa
¼ cup sliced black olives, drained
1 ½ tbsp taco seasoning mix
Salt, to taste
Pepper, to taste
In a large pot bring 1 quart of lightly-salted water to a boil.
Add pasta and cook for 8–10 minutes until pasta is al dente; drain water.
8–10 minutes
While pasta is cooking, heat olive oil in a large frying pan over medium heat.
Cook onions and bell pepper in oil until lightly browned, about 10 minutes.
10 minutes
Stir in corn, beans, tomatoes, salsa, olives, taco seasoning, salt and pepper. Cook until thoroughly heated, about 5 minutes.
5 minutes
Toss heated vegetables into pasta, mix well and serve.
Serve warm or cold.