Southwest Jalapeño Pesto Pasta Salad

Step 1

Bring a large pot of salted water to boil. Cook the pasta until al dente, according to package directions. Before draining, reserve about a cup of cooking water. Drain and return to pot. Set aside.

Step 2

While pasta is cooking, make the pesto: combine all pesto ingredients in a food processor. Run the machine until mixture is well blended, stopping and scraping down the bowl as necessary.

Step 3

Pour enough pesto into the pasta to lightly coat it once tossed (you might not quite need all of it). Add a small splash of pasta cooking water and toss well. Transfer the pasta to a large serving bowl and add the drained black beans, diced tomatoes, and corn. Stir until combined. Taste and add salt and pepper as needed. This salad is best after it’s had a chance to marinate for about 30 minutes, but you can serve it right away if need be.