Southwest Corn Pasta Salad

Made this for a pot luck.  I modified the original recipe for a little added kick with a cooling effect. 


  • 6 cups cooked tri colored rotini pasta (I use Wacky Mac)
  • 2 (15.25 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 cans Rotel diced tomatoes with green chilies
  • 2-3 jalapenos, seeded and diced
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 cup olive or vegetable oil
  • 1/2 cup cider vinegar
  • 4 teaspoons sugar
  • 2 teaspoon chili powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon curry powder
  • 2 Tablespoons ranch


  1. In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, salt, curry, red pepper flakes, ranch and cumin; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour or until chilled.

A fresh start, again?

Yep, like I’ve said before, I suck at this!

It’s ok, though.  I know anyone who reads this knows this already.

So, I decided I’ll be doing something different now.  I’m making changes at home and I’ll be sharing them here. I’m attempting to become more organic, healthy and safe for my family.

My first attempt at this is making homemade laundry soap.  I’ll take pictures of my process, share the recipe and the results after I test it.  This will be done this weekend.

Next up, homemade toothpaste, dishwasher detergent, cleaners….who knows what else.

And, it won’t stop there.  I’m going to start making more and more pantry items from scratch.  Why?
Have you ever read the ingredient lists on the foods you buy?  I have, more now than ever.  It’s time to stop putting chemicals that we shouldn’t be consuming in our bodies!

So, here we go!