Southwest Pasta Salad

Ingredients:

4 slices bacon, or turkey bacon

2 c. dried small-shaped pasta, such as mini bow-ties

2 c. fresh corn kernels, or 2 cups frozen corn kernels, thawed

1 can (15 oz.) black beans, rinsed and drained

1 small jar diced pimientos, drained

¼ c. thinly sliced green onions

2 tbsp. chopped flat leaf parsley

¼ c. extra-virgin olive oil

1 tsp. grated orange zest

2 tbsp. fresh orange juice

½ tsp. ground cumin

1 or 2 (to taste) garlic cloves, minced

Kosher salt and freshly ground black pepper, to taste

Instructions:

1. Cook bacon in a nonstick pan over medium-high heat until crisp; remove to a paper-towel lined plate to cool completely.

2. Meanwhile, cook pasta according to package directions. Drain the pasta well, and then rinse in cold water to stop the cooking; drain well again.

3. Pour cooled pasta into a large bowl; add corn, beans, pimientos, green onions, and chopped parsley. Stir to mix well.

4. In a small bowl, whisk together the olive oil, orange zest, orange juice and garlic; add to pasta mixture and mix gently but thoroughly.

5. Season to taste with salt and pepper; cover and chill for several hours, or overnight.

6. Just before serving, crumble cooked bacon over salad. Enjoy!

Yield: 6 servings

Kitchen Kimberley's Tip:

• Bacon can be omitted, if desired.

• For best flavor, make this salad a day in advance to allow the flavors to mingle.

• Find more great recipes like this one in my cookbooks and on my website: www.kitchenkimberley.com