Creamy Cilantro-Lime Pasta Salad

Packed with veggies and covered with a dressing made with Greek yogurt, this Creamy Cilantro-Lime Pasta Salad is the perfect addition to your summer cookouts.  

Packed with veggies and covered with a dressing made with Greek yogurt, this Creamy Cilantro-Lime Pasta Salad is the perfect addition to your summer cookouts.

I don’t know about you, but thinking up side dishes is one of my least favorite things ever.

Another one of my least favorite things?  Being in the kitchen preparing food while everyone else is visiting around the grill, drinking ice-beverages on the patio, and watching the kids play on the slip and slide.

So yeah, pasta salads are one of my favorite, easy, make-ahead dishes for summer entertaining.  I can throw it together in the morning {which gives the flavors time to meld anyway}, hand the meat and the bread to the Tall Boy for grilling, and my work is done. 😉

Packed with veggies and covered with a dressing made with Greek yogurt, this Creamy Cilantro-Lime Pasta Salad is the perfect addition to your summer cookouts.

What I love even more about pasta salads is that you can load ’em up with whatever veggies float your boat.  Since I went with a sort of Tex-Mex theme with this version, I used loads of bell peppers, corn, red onion, and cilantro.  I realized after I shot this that I forgot to add in the black beans, and I totally recommend that you do that.

Along with some sour cream, Greek yogurt, lime juice, and spices, I added in some Lowry’s Baja Chipotle Marinade to make a quick and easy dressing {NOT sponsored, I just really like using their quick marinades}.  You can find Lowry’s in your grocery store next to the salad dressings.

#sogood

I crumbled some Queso Fresco {Mexican crumbling cheese, found in the refrigerator case–I get mine at Wal-Mart} on top just before serving, but cubed cheddar would work just fine here, too.

Packed with veggies and covered with a dressing made with Greek yogurt, this Creamy Cilantro-Lime Pasta Salad is the perfect addition to your summer cookouts.

Since grilling season is just around the corner, I’m looking for new side dish recipes to try.  What are your favorites?

Creamy Cilantro-Lime Pasta Salad
 
Ingredients
  • 12 ounces small pasta
  • 8 ounces sour cream
  • 1 cup plain Greek yogurt
  • ⅓ cup Baja Chipotle Marinade
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 bell pepper, diced (I used half green pepper and half red pepper)
  • ½ cup corn
  • ½ cup black beans, drained and rinsed
  • ¼ cup diced red onion
  • ¼ cup cherry tomatoes, halved
  • ¼ cup chopped cilantro
  • optional: queso fresco cheese, for topping
Method
  1. Boil pasta until tender, 7 to 9 minutes. While the pasta is cooking, combine the sour cream, Greek yogurt, marinade, lime juice and spices in small bowl.
  2. When the pasta is done, drain and rinse with cold water to cool. Place pasta in a large bowl and add the bell pepper, corn, black beans, red onion, tomatoes, and cilantro. Add the sour cream/yogurt mixture and toss to coat.
  3. Keep covered in the refrigerated until serving. Just before serving, top with crumbled cheese.

XO, Ashley

 

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Cream Cheese Enchiladas

TBIM!  Too Bad It’s Monday!

Like that saying?  I’m so clever, I tell you what.  It’s my new catch-phrase for the day.  I’m thinking of copywriting it, but that would take time and work, and I think we’ve already established that I’m typically looking for ways to avoid work, not make more.

Mondays are always a bummer for me.  Even though I do actually enjoy my “real” job, it’s a bit depressing to think about another five long days away from my little Doodlebug.  He’s growing way too fast, and every moment away from him digs at my heart.

On the other hand, the nice thing about Mondays is the prospect of a whole new week–seven days to accomplish all sorts of important tasks.  A clean slate.  A fresh start.  The chance to get things done; make progress; be productive.

And then I spot my never-ending, ever-growing mound of laundry; the piles of Hot Wheels overtaking my house; the sticky, juice-coated refrigerator door handle that I just cleaned and I realize any chance of productivity is a pipe dream.

Staying even is my goal these days.

Anyway, since I tend to console myself with food, I decided to make these:

And, as the law of Mondays go, things did not go as planned when I attempted to upload my pictures.  I’m saving you from a long, drawn out story here, but believe me when I said I had some additional pretty pictures to show you.  I’m lucky I ended up with these.

Happy Monday!

Cream Cheese Enchiladas – click to print

Ingredients:

  • 1 pound ground beef, browned and drained
  • 1/2 cup chopped onion
  • 2 (15 ounce) cans tomato sauce
  • 1 package taco seasoning
  • 1 tablespoon cumin
  • 2 (8 ounce) packages cream cheese
  • 12 medium flour tortillas
  • 2 cups shredded cheddar cheese
  • 1 small can sliced black olives

Preparation Instructions:

  1. Brown ground beef with onion and drain.
  2. Add seasonings and tomato sauce and simmer for 10 minutes.
  3. Spread cream cheese over tortillas.  Roll up, and place in a 13×9 pan.
  4. Pour beef mixture over tortillas.  Sprinkle with olives and cheese.
  5. Cover and bake 25 minutes at 375.
  6. Serve with shredded lettuce, sour cream, and jalepenos.