For this pasta salad I was going for high fiber and a Southwest flare. I used Dreamfields pasta which has a good amount of fiber and a low glycemic rating. Add in the black beans and you have a high fiber dish.

I love to have pasta salad in the summer as it is a nice cool dish. The important part here in the hot South is to cook the pasta first thing in the morning before the heat is too extreme! This recipe is versatile. It could be a vegetarian main dish, side dish, or you could easily add chicken or maybe even chorizo for a one dish meal. Exact measurements are never really necessary with a pasta salad so play with it.

Unfortunately my tomatoes in the garden are not ripe yet, but this would definitely be good with whatever variety you may have in your garden. Cilantro is another garden staple at our house. If you do not like it than simply skip it or use another herb you like. The lime and cumin really give it the final Southwest flavor. Enjoy!

Mexican Pasta Salad with Lime Vinaigrette
1 (13.25 oz.) box pasta (rotini, penne, macaroni, whatever shape you like)
1 pint cherry or grape tomatoes, halved or quartered
1/2 c. cilantro, chopped
1 (15 oz.) can black beans, drained
1 (11oz.) can Mexican style corn, drained

Lime Vinaigrette
1/2 c. olive oil
Juice of three limes
Zest of one lime
2 tsp. cumin

Cook the pasta to al dente according to package instructions. Drain and put in a bowl. While the pasta cools a little prepare the vinaigrette by simply mixing all ingredients together. Add the tomatoes, cilantro, black beans and corn to the pasta. Stir in the vinaigrette. Chill the past salad before serving.

Yields 12 one cup servings