Ingredients and Weight:
- 1 pound dried rotini pasta
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped carrots
- 1 cup chopped fresh parsley
- 1 cup chopped fresh basil
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1/2 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
20 minutes
Cooking Time:
10 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cook pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine pasta, red onion, celery, green bell pepper, carrots, parsley, basil, black beans, corn, tomatoes, and cilantro.
- In a separate bowl, whisk together sour cream, mayonnaise, Dijon mustard, salt, and pepper.
- Pour dressing over pasta and vegetable mixture and stir to combine.
- Refrigerate for at least 30 minutes before serving.
Nutritional Information:
- Calories: 310 per serving
- Fat: 17 grams
- Protein: 12 grams
- Carbohydrates: 42 grams
Dish Characteristics:
- Creamy and flavorful
- Packed with vegetables for a healthy twist
- Perfect for a summer picnic or potluck
User Comments:
- "This pasta salad is so delicious and refreshing! I love the creamy Dijon dressing." - Sarah
- "I'm always looking for vegetarian pasta salad recipes, and this one is a winner. It's so easy to make and everyone loves it." - Lisa
- "This salad is perfect for a crowd. It's hearty and filling, but still light and refreshing." - Emily
Special Precautions and Tips:
- If you don't have sour cream, you can use Greek yogurt instead.
- You can add other vegetables to this salad, such as zucchini, yellow squash, or asparagus.
- Be sure to refrigerate the salad for at least 30 minutes before serving so the flavors can meld.
