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Spicy Veggie Pasta Salad

Servings 8

Ingredients

  • 1 lb cellentani, bowtie, wagon wheel or rotini pasta
  • 1 tsp salt
  • 1 1/2 cups corn kernels, fresh
  • 1 cup mayonnaise
  • 3/4 cup sour cream
  • 1/4 cup pickled jalapenos, chopped, plus 3-4 tbs brine for less heat, adjust to 2 tbs
  • 1 clove garlic, chopped
  • grated zest and juice of 2 limes
  • 1/4 tsp pepper
  • 1 large red pepper, seeded and chopped
  • 1 large orange pepper, seeded and chopped
  • 4 green onions, chopped
  • 2 cups cilantro, chopped
  • 1 cup parsley, chopped (not Italian parsley)

Instructions

  • Cook pasta according to package directions, however ONLY cook the pasta until it is al dente. Add corn to the last minute of cooking then immediately drain and rinse under cold water.
  • In a large bowl, mix together the mayonnaise, sour cream, pickled jalapenos, 2 tbs of brine (you can add the remaining brine after tasting the heat of the dressing), lime zest and juice, garlic, black pepper, and 1/2 tsp of salt.
  • Once the dressing is blended, add the bell peppers, green onions, and remaining 1/2 tsp salt. Add half the cilantro and parsley to the dressing and mix well.
  • Add the drained pasta to the dressing bowl. Stir well and incorporate all the dressing into the pasta. Top with remaining cilantro and green onions. Cover and let sit at room temperature for 30 minutes (no longer for food safety!) or refrigerate for 4-6 hours.