South of the Border Pasta Salad

Serves 6

1 pound rotelle (wagon wheel shaped) pasta

4 quarts water

2 tablespoons olive oil

1½ tablespoons salt

½ medium yellow onion (chopped)

½ red bell pepper (chopped)

½ green bell pepper (chopped)

2 cloves garlic (minced)

3 tablespoons finely chopped cilantro

½ cup pimiento-stuffed green olives (halved)

1 cup canned whole kernel corn (drained)

1 cup canned black beans (drained and rinsed)

¾ cup extra virgin olive oil

½ cup white wine vinegar

1 teaspoon crushed red pepper flakes

¼ teaspoon cayenne pepper

1 teaspoon red pepper sauce (Tabasco)

Salt and pepper (to taste)

 

1. In a pot or large saucepan, combine water, salt, and olive oil. Bring to a boil. Add pasta. Cook, stirring occasionally, until al dente. Drain. Rinse under cold water. Transfer pasta to a large bowl.
2. To bowl of pasta, add onion, bell peppers, olives, corn, and beans. Toss well.
3. In a small bowl, whisk together extra virgin olive oil, vinegar, garlic, cilantro, red pepper flakes, cayenne, and red pepper sauce. Pour dressing over pasta mixture. Toss well. Salt and pepper to taste. Serve at room temperature or chilled.