Southwestern flavors of black beans, corn, and shrimp bring a delightful flavor to this light pasta salad. Serve it hot or cold – it’s guaranteed to please either way!

Bring a large pot of salted water to a boil.

Cook the corn for 3 minutes, remove, reserving the water, and cool. When cool enough to handle, use a knife to remove the kernels. The yield should be about 2 cups.

Meanwhile, cook the shrimp for 3 minutes or until cooked through. Remove, reserving the water. When cool enough to handle, roughly chop.

Cook the gemelli according to package directions. Drain and rinse under cold water. Place gemelli, corn, shrimp, black beans, tomatoes and basil in a large bowl. Reserve.

In a small bowl, whisk together the vinegar, garlic, and olive oil. Toss with pasta to evenly coat. Taste and adjust seasoning as needed.

Makes 10 servings. Per serving: 234 calories, 5 g total fat, 1 g saturated fat, 31 g carbohydrate, 16 g protein, 4 g dietary fiber, 86 mg cholesterol, 439 mg sodium

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