Southwest Ruffle Salad

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Servings: 6 Difficulty: Intermediate
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A creamy, zesty pasta salad featuring ruffled noodles, crisp vegetables, and a tangy cilantro-lime dressing.
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This Southwest Ruffle Salad is a vibrant and refreshing dish that combines the crunch of fresh vegetables with the nostalgic texture of ruffled pasta. The dressing is a bright blend of mayonnaise, sour cream, lime juice, and fresh cilantro, providing a creamy yet zesty coating that clings perfectly to the noodles. Diced tomatoes, bell peppers, zucchini, and green onions add color, crunch, and natural sweetness, while a hint of minced jalapeno brings a gentle kick of heat. Ideal for summer potlucks, picnic baskets, or as a hearty side dish for grilled meats, this salad tastes even better after chilling, allowing the flavors to meld together. It&# 226;€™s a simple, crowd-pleasing recipe that balances creamy richness with fresh, garden-crisp ingredients.

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Southwest Ruffle Salad

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 272.0

Description

This Southwest Ruffle Salad is a vibrant and refreshing dish that combines the crunch of fresh vegetables with the nostalgic texture of ruffled pasta. The dressing is a bright blend of mayonnaise, sour cream, lime juice, and fresh cilantro, providing a creamy yet zesty coating that clings perfectly to the noodles. Diced tomatoes, bell peppers, zucchini, and green onions add color, crunch, and natural sweetness, while a hint of minced jalapeno brings a gentle kick of heat. Ideal for summer potlucks, picnic baskets, or as a hearty side dish for grilled meats, this salad tastes even better after chilling, allowing the flavors to meld together. It&# 226;€™s a simple, crowd-pleasing recipe that balances creamy richness with fresh, garden-crisp ingredients.

Ingredients

Directions

  1. Cook 7 oz of pasta ruffles according to package directions until al dente.
  2. Drain the pasta and rinse thoroughly with cold water to stop the cooking process, then drain again until dry.
  3. In a large bowl, whisk together mayonnaise, sour cream, chopped cilantro, milk, lime juice, minced jalapeno, and salt until smooth.
  4. Add the cooked and drained pasta to the dressing and toss gently to coat evenly.
  5. Fold in the seeded and chopped tomatoes, seeded and chopped yellow bell pepper, quartered and thinly sliced zucchini, and thinly sliced green onions.
  6. Toss all ingredients together until well combined and uniformly coated in the dressing.
  7. Cover the bowl and refrigerate for at least 1 hour to allow flavors to blend before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 272.0kcal
% Daily Value *
Total Fat 30.0g47%
Saturated Fat 4.4g23%
Cholesterol 5.6mg2%
Sodium 160.0mg7%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, allow the salad to chill for at least 1-2 hours before serving so the pasta absorbs the dressing.

Ensure all vegetables are thoroughly drained and patted dry to prevent the salad from becoming watery.

Adjust the amount of jalapeno to your preferred heat level; remove seeds for milder flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

For a vegan version, substitute mayonnaise and sour cream with vegan alternatives.

Keywords: southwest, salad, pasta salad, ruffle pasta, cilantro, lime, creamy dressing, summer recipe, picnic food, side dish, vegetable salad, cold salad, easy recipe, party food, zucchini, bell pepper
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