Southwest Pasta Salad

This Southwest Pasta Salad is a vibrant and satisfying dish packed with bold flavors and fresh ingredients, perfect for quick weeknight dinners or impressive potluck contributions. It offers a delightful twist on traditional pasta salads, making it a go-to for busy home cooks seeking delicious and healthy meal options.

Key Ingredients for Southwest Pasta Salad

• 1 pound rotini pasta (or other short pasta shape like penne or farfalle)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 red bell pepper, diced
• 1/2 red onion, finely diced
• 1/4 cup chopped fresh cilantro
• 1/2 cup crumbled cotija cheese (or feta cheese as a substitute)
• 1/4 cup chopped green chilies (optional, for extra heat)
• 1 ripe avocado, diced (add just before serving)

For the Creamy Southwest Dressing:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lime juice (from about 1 lime)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper to taste

How to Make Southwest Pasta Salad

Get ready for a taste explosion with this Southwest Pasta Salad! It

Southwest Pasta Salad

This Southwest Pasta Salad is a vibrant and satisfying dish packed with bold flavors and fresh ingredients, perfect for quick weeknight dinners or impressive potluck contributions. It offers a delightful twist on traditional pasta salads, making it a go-to for busy home cooks seeking delicious and healthy meal options.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Chilling Time 30 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Salad

Cuisine: Southwestern

Ingredients Equipment Method Notes

Ingredients

  

Pasta

• 1 pound rotini pasta (or other short pasta shape like penne or farfalle)

Beans and Corn

• 1 (15-ounce) can black beans drained and rinsed
• 1 (15-ounce) can corn drained

Vegetables

• 1 red bell pepper diced
• 1/2 red onion finely diced

Herbs and Cheese

• 1/4 cup chopped fresh cilantro
• 1/2 cup crumbled cotija cheese (or feta cheese as a substitute)

Optional Addition

• 1/4 cup chopped green chilies (optional, for extra heat)

To Add Before Serving

• 1 ripe avocado diced (add just before serving)

Creamy Southwest Dressing

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lime juice (from about 1 lime)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• salt and freshly ground black pepper to taste
• freshly ground black pepper

Equipment

• Large pot,
• Large Bowl
• Whisk

Method

 

1. Cook pasta according to package directions. Drain and rinse with cool water.
   1 pound rotini pasta
2. In a large bowl, combine the cooked and cooled pasta, black beans, corn, red bell pepper, red onion, cilantro, cotija cheese, and green chilies (if using).
   1 pound rotini pasta, 1 (15-ounce) can black beans, 1 (15-ounce) can corn, 1 red bell pepper, 1/2 red onion, 1/4 cup chopped fresh cilantro, 1/2 cup crumbled cotija cheese, 1/4 cup chopped green chilies
3. In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, and garlic powder.
   1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder
4. Pour the dressing over the pasta mixture and toss gently to combine.
5. Season with salt and freshly ground black pepper to taste.
   salt, freshly ground black pepper
6. Cover and refrigerate for at least 30 minutes, or until ready to serve. Add the diced avocado just before serving.
   1 ripe avocado

Notes

For best results, chop all vegetables finely. Ensure pasta is fully cooled before combining with dressing.