The official first day of Summer is less than 2 weeks away, but the warm weather tells me that it is time for some summer recipes.
In my quest to avoid gluten when possible, I thought it would be ideal to create a summer pasta salad using gluten-free pasta and some delicious Hunt’s diced tomatoes. I headed to Walmart and bought ingredients to make a BLT pasta salad as well as Taco Pasta Salad.
While I was boiling the pasta for the BLT recipe, a contractor came by my house to give me an estimate for a new patio. While I was talking to him, I overcooked the pasta. Yikes! Even overcooking it by a little is not good. You want your pasta to be cooked to the al dente state. (That means that it is cooked just enough to still retain a somewhat firm texture.)
I went back to the drawing board and got to work on the Taco Pasta Salad. After all, once I get my new patio I will be able to start dining outside this summer. I need to make sure that I have some easy recipes.
This pasta salad is delicious and can either be served as a side dish or you can add some chopped cooked chicken to make it a meal in itself. If you are not concerned about a gluten-free diet, you can use regular pasta. Just cook it, drain, and set it aside to cool while you make the creamy sauce.
For the sauce, take 2 cups of plain yogurt, add 1/2 cup of buttermilk, and add a packet of taco seasoning. Once you have mixed that well, add it to the pasta. Then rinse and drain a can of black beans and add to the mixture.
In my opinion, you cannot have a good Mexican dish without having tomatoes. Since I have used Hunt’s tomatoes for years in my Seven Can Soup and homemade chili, naturally I would include them in this pasta dish, too. Did you know that Hunt’s uses a unique flashsteam peeling method?
I drained a can of Hunt’s Petite Diced Tomatoes and rinsed them off and added them to the pasta dish. The only thing left is a couple of cups of Colby Jack cheese to be mixed in and then a few crunchy tortilla strips placed on top for garnish.
This pasta salad would be great to take on a picnic. I am looking forward to eating it outside on my new patio.
- 1 - 16 ounce package pasta
- 2 cups plain yogurt
- 1/2 cup buttermilk
- 1 packet taco seasoning mix
- 1 can black beans, drained
- 1 - 14.5 ounce can Hunt's Petite Diced Tomatoes, drained and rinsed
- 2 cups Colby Jack shredded cheese
- Tortilla strips for garnish, if desired
- Cook pasta according to directions on package. Be careful not to overcook. Drain and allow to cool.
- Combine yogurt, buttermilk, and packet of taco seasoning. Pour over cooled pasta and mix well.
- Add black beans, tomatoes, and cheese and stir to combine.
- Garnish with crispy tortilla strips if desired.