Southwest Pasta

• 12 oz seashell (or other) pasta
• 2 tbsp olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 can (15 oz) sweet corn kernels, drained
• 1 can (15 oz) black beans, drained
• 1 can (14.5 oz) peeled and diced tomatoes with juice
• ¼ cup salsa
• ¼ cup sliced black olives, drained
• 1 ½ tbsp taco seasoning mix
• Salt, to taste
• Pepper, to taste

Ingredients for 4 servings (2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a large pot bring 1 quart of lightly-salted water to a boil.

2. 2

   Add pasta and cook for 8–10 minutes until pasta is al dente; drain water.

3. 3

   While pasta is cooking, heat olive oil in a large frying pan over medium heat.

   Stovetop
4. 4

   Cook onions and bell pepper in oil until lightly browned, about 10 minutes.

5. 5

   Stir in corn, beans, tomatoes, salsa, olives, taco seasoning, salt and pepper. Cook until thoroughly heated, about 5 minutes.

6. 6

   Toss heated vegetables into pasta, mix well and serve.

7. 7

   Serve warm or cold.