Freshen up a classic with this creamy South-west Pasta Salad! Summer cookouts call for this delicious pasta salad with lime, jalapeño, cilantro, and chives!
INGREDIENTS
– 16 ounces rotini pasta
– 2 sweet bell peppers, chopped
– 12 ounces cherry or grape tomatoes, halved
– 2 cups fresh corn kernel
– 1/2 cup chopped red onion
For the dressing:
– 1 cup mayonnaise
– 1/2 cup sour cream
– 2 jalapenos, seeded and diced
– Juice of 1 1/2 lime
– 1/2 cup fresh chopped cilantro
– 2 Tablespoons chopped fresh chive
– 1 teaspoon minced garlic
– 1/4 cup milk
– Salt
– Pepper
INSTRUCTIONS
Mix all the marinade ingredients in a measuring cup with a whisk until everything is well mixed. Add salt and pepper to taste.
Step 1
Put the vegetables in the marinade and let them sit for at least 15 minutes. You can also put them in the fridge and put them there for several hours.
Step 2
Set the grill on medium-high heat. On the grill, spread the veggies out on a vegetable basket, a cast iron griddle, or heavy-duty foil.
Step 3
Grill the vegetables for four to five minutes, or until one side starts to brown and caramelise.
Step 4
Turn the veggies over and grill for another 5 minutes, or until they get soft.
Take it off the grill.
Step 5
On top, add a few more tablespoons of good balsamic vinegar and goat cheese chunks.