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1. Combine dressing ingredients in a food processor or blender. Mix until well combined. Dressing can be refrigerated until salad is ready to serve. *Note: The amount of chipotle you add is really up to you. More will make the dressing spicier and more smoky. If you want a more refreshing dressing, cut back on the chipotle pepper and add a little ground cayenne pepper to add kick without the smokiness.
3. In a large saute pan, heat EVOO and briefly saute the squash cubes, corn, and onion over high heat until just golden, being careful not to overcook the squash so it gets mushy. You just want to take the raw edge off a bit.
4. To serve the salad, toss a single serving portion of the noodles with some of the dressing to coat. Then, on the bed of noodles layer the vegetables, then cheese (don't skimp), then black beans and cilantro. Drizzle dressing over the top until satisfactorily coated. Enjoy!
If you plan on having this as left overs, I suggest dressing only the amount of salad you plan on eating that day. The pasta tends to soak up the dressing when refrigerated, which can make it seem dry.
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Nlp9 3 years agoSo yummy, and keeps well if you don't add the dressing until ready to eat. I would definitely make this again.