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–+ servings
Southwest Pasta Salad pinterest

Southwest Pasta Salad

This vibrant variation of pasta salad combines the comfort of traditional pasta with the exciting kick of southwestern spices and ingredients, creating a perfect balance that's more satisfying than classic versions. Perfect for warm weather gatherings, family picnics, or simple weeknight meals.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine Mexican, Southwestern
Servings 6 servings
Calories 320 kcal

Equipment

  • Large Pot
  • Mixing Bowls
  • Sharp Knife

Ingredients
  

For the Pasta Salad

  • 12 oz rotini pasta whole wheat or regular
  • 1 can black beans 15 oz, rinsed and drained
  • 1 cup fresh corn kernels or 1 can, drained
  • 1 red bell pepper diced
  • 1 orange or yellow bell pepper diced
  • 1/2 red onion finely chopped
  • 1 cup cherry tomatoes halved
  • 1/4 cup fresh cilantro chopped
  • 1 avocado diced (add just before serving)
  • 1 jalapeño seeds removed and minced (adjust for desired heat level)

For the Dressing

  • 1/3 cup olive oil
  • 3 tablespoons fresh lime juice
  • 2 tablespoons honey or agave for vegan option
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste

Instructions
 

  • Cook the rotini according to package directions, but reduce the cooking time by 1 minute for a slightly firmer texture. Drain thoroughly and rinse under cold water to stop the cooking process.
  • While the pasta cooks, chop all your vegetables into uniform, bite-sized pieces. For the jalapeño, remove the seeds and membrane if you prefer less heat.
  • In a small bowl, whisk together olive oil, lime juice, honey, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper until emulsified.
  • In a large bowl, combine the cooled pasta, black beans, corn, bell peppers, red onion, cherry tomatoes, jalapeño, and cilantro. Pour the dressing over the salad and toss gently until everything is well coated.
  • Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
  • Just before serving, gently fold in the diced avocado. Garnish with additional cilantro if desired.

Notes

For best results, allow the salad to marinate in the refrigerator for 2+ hours for optimal flavor development. If making ahead, reserve some of the dressing to refresh the salad before serving, as pasta will absorb dressing while stored. Store avocado separately and add just before serving to prevent browning.

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 9gFat: 14gSaturated Fat: 2gSodium: 290mgPotassium: 450mgFiber: 7gSugar: 6g
Keyword Pasta Salad, Southwest, Summer Recipe, Potluck, Picnic Food
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