Southwest Pasta Salad
A vibrant, flavorful Southwest Pasta Salad combining tender pasta with fresh vegetables, black beans, and a zesty cilantro-lime dressing for a perfect light meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely chopped (optional)
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, black beans, corn, diced red bell pepper, red onion, cherry tomatoes, cilantro, and jalapeño if using.
- In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, salt, and pepper to make the dressing.
- Pour the dressing over the pasta mixture and toss gently to combine.
- If desired, fold in shredded cheddar cheese.
- Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
- Serve chilled or at room temperature as a side dish or light main.
Notes
For an added crunch, top with crushed tortilla chips just before serving. This salad can be made a day ahead to enhance the flavors.
Find it online: https://auntyspices.com/southwest-pasta-salad/