Southwest Ruffle Salad

This cold pasta salad gets its Southwest kick from a creamy dressing built on cilantro, fresh lime juice, and minced jalapeno. The dressing starts with mayonnaise and sour cream thinned with a little milk, so it coats every ruffle and crevice of the pasta without being heavy.

Fresh vegetables do the heavy flavor work here. Chopped tomatoes, yellow bell pepper, zucchini, and green onions give you crunch and color in every forkful. Seeding the tomatoes before chopping is a step worth following since watery tomato juice will thin out the dressing as the salad sits.

The one-hour chill time isn’t optional. That rest lets the lime and jalapeno meld into the creamy base and allows the flavors to sharpen. It actually tastes better the next day, making it an ideal dish to prep ahead for cookouts or potlucks.

Kitchen Tips

• Seed the jalapeno for mild heat, or leave some seeds in if you want real bite. Taste the pepper first since heat levels vary wildly from one jalapeno to the next.
• Cook the pasta just to al dente. It will soften slightly as it sits in the dressing, and mushy pasta salad is nobody’s friend.
• Ruffle-shaped pasta (rotini, fusilli) catches more dressing in its grooves than smooth shapes like penne. The shape matters here.
• If making a day ahead, reserve a tablespoon of dressing to toss in before serving. Pasta absorbs moisture overnight and can look dry by the next day.

Variations

• Add black beans and corn kernels for a heartier Tex-Mex version.
• Toss in diced avocado right before serving for a creamy contrast.
• Swap the sour cream for Greek yogurt to lighten things up without losing the tang.