Crystal Margarine Recipes
Prep: 35 min
Servings: 6 servings
Just one bite of this cheesy pasta salad is going to make you wish you had a cowboy hat! With fun fusilli pasta, nutritious roasted veggies, and marble cheese cubes this salad packs the perfect cheesy kick, with added flavour thanks to a salsa and sour cream dressing. Want to know the best part? While this punchy pasta salad can be served warm, it’s just as yummy cold – perfect to pack for lunch! With only one night of cooking your whole family could be doing the do-si-do for days.
Visit @crystal_margarine on Instagram for more versatile meal ideas!
ingredients
Pasta
454g
fusilli pasta, uncooked
5 tbsp
Crystal Margarine
Roasted Vegetables
1 cup
corn, frozen
1 cup
red onion, diced
1 cup
bell pepper, diced
540mL can
black beans, drained and rinsed
2 tbsp
Crystal Margarine, melted
2 tsp
chili powder
Assembly
1 1/2 cup
salsa
1 cup
sour cream
2 tsp
kosher salt
1/4 cup
green onion, sliced
2 cups
marble cheese, diced
directions
Preheat oven to 425°F.
Cook pasta according to package directions, drain and rinse briefly once cooked.
Transfer cooked pasta to a large bowl and toss with 3 tbsp of Crystal Margarine to prevent sticking.
In a bowl toss together frozen corn, red onion, bell peppers, and black beans with 2 tbsp of melted Crystal Margarine and chili powder.
Spread onto a parchment lined sheet pan and roast for about 20 minutes until slightly charred.
Add roasted vegetables to cooked pasta along with salsa, sour cream, salt, green onions, and diced cheese. Toss well to combine.
This pasta salad is great served warm but can also be made ahead of time and placed in the fridge for lunches!
Chef’s Tip: If pasta salad looks a little dry after cooling in the fridge, toss with ¼ cup of water to revive it, it will be as good as new.
