Southwest Pasta Salad

Marathon training has started, only 118 days until the Marine Corps Marathon!  Which means Saturday’s start early, and lunch becomes significant.  During the rest of the year, on the weekends, we tend to have a bigger breakfast, which then leads to a skipped lunch and early dinner…or something along the lines of that.

Since we ignore weekend lunches, I need some quick and healthy ideas.  It’s probably not a good idea to do a long run, and then fill my tummy with some greasy stuff, right?  This salad was great: easy to make, delicious to eat and nutritious.  And when you’re like me, the Mexican flavors are always welcome in my tummy.

Since it is 4th of July weekend, some of you might be picnicking- well this would be a great addition.  This can be made a day ahead and takes almost no time.  In addition, pasta salads are always liked by many.

Southwest Pasta Salad
Adapted from: Aggie’s Kitchen

1/2 box spiral pasta (or other fun shapes)
2 tbsp olive oil
4 garlic cloves, minced
1 white or yellow onion, chopped
1 tsp chili powder
1 tsp dried cilantro
1 red bell pepper, chopped
1 jalapeño, chopped (optional)
1 15-oz can of black beans, rinsed
2 tomatoes, chopped
1 tsp salt
1 tsp pepper
1/3 cup cilantro, chopped

Cook pasta according to directions on the box.

Heat the olive oil in a skillet, then add the onion and garlic.  Cook for a couple of minutes until the onion turns translucent.  Add the chili powder and dried cilantro, stir well.  Then add the red bell pepper and jalapeño.  Cook for another couple of minutes.  Finally, add the black beans- cook and stir this mixture for 3-4 minutes.

Finally, add the pasta and vegetable mixture into a bowl.  Add the tomatoes, cilantro, salt and pepper.  Toss the salad well.  You can serve it warm, or you can put it in the fridge for some time to cool it off.