Low Sodium Gluten Free Southwest Pasta Salad

Total time1 hr

Prep time20 min

Cook time10 min

Low Sodium Gluten Free Southwest Pasta Salad

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Ingredients

6 servings

For the salad

12 oz gluten free rotini or penne pasta
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1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels, fresh, frozen (thawed), or canned (drained)
1 cup cherry tomatoes, halved
1 roasted red pepper (from a jar), drained and diced
½ red onion, finely diced
1 jalapeño, seeded and finely diced
¼ cup fresh cilantro, roughly chopped

For the dressing

⅓ cup olive oil
3 tbsp fresh lime juice (from about 2 limes)
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

1 avocado, diced
¼ cup cotija cheese, crumbled (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Bring a large pot of well-salted water to a boil. Cook the gluten free pasta according to package directions until tender with no chalky center, about 8–10 minutes. Drain through a colander, rinse under cold running water until completely cool, and shake off excess water.
2
While the pasta cooks, whisk together the olive oil, lime juice, ground cumin, chili powder, smoked paprika, salt, and black pepper in a small bowl until the dressing is uniform and slightly thickened.

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