#555: Mexican Pasta Salad

Of all of the meals and recipes I made this Memorial Day weekend, I'll admit, this was my least favorite.  It wasn't bad, I just didn't love it.  It was very easy to prepare and throw together though.  It makes a lot too.  We ate it for 3 meals...which to me is not a huge winner.  It never should have had that many leftovers in my opinion. 

2 cups small shell pasta
2 tablespoons fresh lime juice
4 tablespoons olive oil
1 clove garlic, minced
1 teaspoon salt
¼ teaspoon black pepper
½ cup fresh or chunky salsa (medium or hot)
½ red bell pepper, finely chopped
3 plum tomatoes, finely chopped
1 cup pitted black olives, coarsely chopped
1 can (15 ounces) kidney beans, rinsed and drained
1 can (5 ounces) canned green chilies, drained
1 tablespoon finely chopped fresh cilantro or parsley (I omitted because I didn't have any on hand)

Cook the pasta according to the directions on the package. Drain.
Meanwhile, put the lime juice in a large serving bowl. Whisk in the oil in a slow steady stream until incorporated. Stir in the garlic, salt, pepper, and salsa.


Add the hot pasta to bowl and stir to combine. Stir in the bell pepper, tomatoes, olives, beans, chilies, and cilantro or parsley. Refrigerate until cold, at least 1 hour or up to 2 days. Bring to room temperature before serving.