The first time we tried this recipe was when Chef Todd cooked it for us at a Thrive Life event. We fell in love with it immediately. It’s a fun twist on a pasta salad. A new and tasty pasta dish we love to bring to family bbq’s all the time now! Hopefully you enjoy it as much this summer.
3 1/2 c. THRIVE Rainbow Farfalle Pasta
1 c. THRIVE Instant Black Beans
1/3 c. THRIVE Chopped Onions – Freeze Dried
1 3/4 c. water
1 c. THRIVE Sweet Corn – Freeze Dried
1/2 c. THRIVE Tomato Dices – Freeze Dried
2 tbsp. THRIVE Cilantro
1/2 c. THRIVE Green Bell Peppers – Freeze Dried
1/2 c. THRIVE Red Bell Peppers – Freeze Dried
1 tsp. THRIVE Chef’s Choice
1 tsp. chili powder
1 tsp. cumin
1 tbsp. lime juice
1 tbsp. Cholula hot sauce
1/2 tsp. THRIVE Iodized Salt
1 1/2 c. water
1/2 c. THRIVE Sour Cream Powder + 1/3 cup water
1/2 c. mayonnaise
2 tbsp. barbecue sauce
Cook pasta until tender in salted water. Cool in strainer under cold water.
Cook beans, onions and 1 ¾ cups water together for 5 minutes. Cool in strainer under cold water. Combine beans and pasta and set aside.
Combine all vegetables, seasonings, and 1 ½ cups water in a bowl and allow to soak (do not drain).
Mix sour cream, mayonnaise, and barbecue sauce together and stir well. Combine all mixtures and stir well. Chill before serving.
Yield: 7 cups
- Jodi Weiss Schroeder
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