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Recipe: Southwestern summer pasta salad

southwestern-summer-pasta-salad

The weather has been so steamy in Boston that my desire to cook has gone right out the window. My last few meals have ranged from cereal to sandwiches, smoothies to toast. But the warmer weather also means more daylight and time for longer runs. Last week I headed out for 7 miles around the river just as the sun began to set. When I made my way home, overheated but hungry, I was craving a real meal.

I wanted something with carbs and vegetables but something that wasn’t too heavy or hot. That’s when I remembered an old summer standby, pasta salad. (As a tangent, why is it that a bowl of pasta in the winter is considered a meal but during the summer a bowl of pasta salad is a side dish?) Regardless, this dish can be either! I ate a big bowl of it greedily an hour or so after my run without heating my kitchen up with more than a pot of water.

I suggest making the pasta beforehand and then cooling in the fridge before adding everything else. I also used gluten-free pasta, which turned out great but feel free to use your favorite shape and type of pasta.

Makes 4 servings.

Southwestern summer pasta salad (vegan, gluten-free)

  • ½ package of gluten-free pasta, any type
  • ½ green pepper, diced
  • ½ cup frozen corn
  • ½ cup sliced black olives
  • 1 cup cherry tomatoes, halved
  • 1 green onion, diced
  • 2 tablespoons garlic infused olive oil
  • 2 tablespoons rice wine vinegar
  • ½ tablespoon cumin
  • ½ tablespoon chili powder
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • Juice of 1 lemon
  1. Cook pasta according to package directions. If you’re using gluten-free pasta I recommend adding a little oil to the cooking water and stirring the pasta frequently to avoid clumping.
  2. Drain pasta and rinse with cool water.
  3. Add green pepper, corn (thawed), olives, tomatoes and green onion. Stir well.
  4. In a small bowl mix remaining ingredients to make dressing.
  5. Toss pasta with dressing. Coat well.
  6. Place in refrigerator for at least an hour to cool.

Photos and article by Lisa Horvath.

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