Pasta salad with a southwestern twist

Roasted Chili Corn Pasta Salad

Meet one of our favorite summer pasta salads - with a southwestern twist. McCormick Original Chili Seasoning Mix adds a bold, spicy flavor to this easy side that’s guaranteed to be the star of the party.

Prep time: 20 minutes

Cook time: 15 minutes

Calories: 251

Ingredients: 10

Servings: 10

8 ounces pasta, such as bow-tie pasta

1/2 cup (1 stick) butter

4 cups (about 5 ears) fresh corn kernels

1 package McCormick Chili Seasoning Mix, Original

1/2 cup chopped red bell pepper

1/2 cup chopped red onion

1/4 cup chopped jalape ±o pepper

1/4 cup lime juice

1/4 cup crumbled Cotija cheese

2 tablespoons finely chopped fresh cilantro

Cook pasta as directed on package. Rinse under cold water; drain well. Set aside.

Meanwhile, melt butter in large skillet on medium heat. Add corn; cook and stir 3 to 5 minutes or until lightly browned. Stir in Seasoning Mix. Cook 2 to 3 minutes. Add bell pepper, red onion and jalape ±o peppers; cook and stir 3 to 4 minutes or until tender. Remove skillet from heat.

Toss pasta, corn mixture and lime juice in large bowl until well blended. Garnish with Cotija cheese and cilantro.

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