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

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