This is an original recipe brought to you by Nicole. This is an accidental recipe, I had intended to make taco salad for dinner but lettuce of some sort was necessary. I had no greens so pasta it was! I decided to document my experiment, The first outcome was tasty but a little dry so I had to dress it up.
First I gathered my ingredients.
I thought of changing the name of this recipe to yellow pasta salad. Yellow tomatoes, yellow sweet bell peppers, yellow (cheddar) cheese! Also red onion, black beans and cilantro. Later in the summer when corn is in season I’d add it for some crunch.
I used a whole can of drained and rinsed black beans, 1/3 of a large red onion, a handful of yellow onions and baby bell peppers. There was a bout 1/3 of a cup of diced cheddar and almost a cup of chopped cilantro. All ingredient amounts could be adjusted for taste. While chopping I was cooking penne pasta, I think rigatoni would have been better but the penne held up pretty well.
Next up dressing.
Two crushed garlic cloves, juice of half a lemon, two chipotle in adobo peppers, a small container of plain Greek yogurt, 2 tbsp milk, 2 tsp apple cider vinegar, salt and pepper to taste. Blend it up!
I added the (cooled) pasta to the veggies and beans and dressed the whole thing with the dressing.
Dig in! This was tasty, but a little dry and lacking salt. I made another batch of the dressing, adding and additional chipotle pepper and more salt this time.
With the additional dressing and toppings of avocado, more cilantro and pepitas the salad was complete. Yumm!
Any ideas on what else I could add to this salad?
Have you created a new recipe when you lacked a key ingredient to your intended recipe?