Warm southwestern pasta salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Reduced-fat cream cheese |
| 4 | tablespoons | Lemon juice |
| 3 | tablespoons | Skim milk |
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Freshly grated lemon zest |
| ½ | teaspoon | Cumin |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Garlic powder |
| 2 | tablespoons | Water |
| 2 | tablespoons | Grated parmesan cheese |
| 2 | cups | Uncooked pasta; (bow tie. penne etc) |
| 1 | can | (15 Oz) black beans; drained and rinsed |
| 1 | can | (15.25 Oz) whole kernel corn; drained |
| 1 | can | (4 Oz) chopped chiles; drained |
| ¼ | cup | Chopped fresh tomato |
| ¼ | cup | Fresh chopped cilantro; parsley or oregano |
| 1 | Green onion; chopped | |
Directions
DRESSING
SALAD
Combine cream cheese, lemon juice, milk, olive oil, lemon peel, cumin, salt, and garlic powder in a 2 cup measuring cup (microwave safe). Heat on high for 1 minute or until cream cheese is soft. Stir to blend ingredients.
Add the water to thin mixture, then add parmesan cheese and set aside. If too think add another tbsp water. Cook pasta according to package directions. Drain. Add dressing and toss gently. Add all other ingredients and toss again. Serve warm or room temperature.
NOTES : If you try this you won't be sorry.
Recipe by: Bean845@... WFD 5/20 Posted to EAT-L Digest by Aquasea221<Aquasea221@...> on Dec 20, 1997