Southwest Pasta Salad
This Southwest Pasta Salad is my go-to side dish for backyard grilling season. It's loaded with black beans, sweet corn, crisp peppers, and a punchy chili lime dressing that ties everything together. It's colorful, packed with flavor, comes together with just one pot and one bowl, and tastes even better the next day.
Equipment
- Large stockpot
- Colander
- Citrus juicer optional but helpful
- Cutting board
- Chef's knife
- Large mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 1 pound rotini pasta 454g
- 15 ounces black beans 425g, rinsed and drained
- 1 1/2 cups fire roasted corn fresh, frozen, or canned
- 1 red bell pepper diced
- 1 pint cherry tomatoes halved
- 1/2 red onion finely diced
- 1/2 cup fresh cilantro chopped
- 1/2 cup cotija cheese crumbled
- 1 ripe avocado diced, for serving (optional)
- 1/3 cup olive oil 80ml
- 1/4 cup fresh lime juice about 3 limes
- 2 tablespoons white wine vinegar
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the rotini pasta in a large pot of salted boiling water until al dente. Drain and rinse under cold water to stop cooking, then set aside to drain completely.
- Whisk together olive oil, lime juice, white wine vinegar, chili powder, cumin, garlic powder, salt, and pepper until smooth and slightly thickened. Set aside to meld.
- Rinse and drain the black beans. Dice the bell pepper, halve the tomatoes, finely dice the onion, and chop the cilantro. Prep the corn if needed.
- Combine the cooled pasta, black beans, corn, bell pepper, tomatoes, and onion in a very large mixing bowl. Pour the dressing over top and toss to coat evenly.
- Fold in the chopped cilantro and crumbled cotija cheese, mixing gently so the cheese doesn't break down. Cover and refrigerate for at least 1 hour.
- Stir well before serving. If dry, add a splash of olive oil or lime juice. Top with fresh diced avocado just before serving.
Notes
- Make Ahead: This salad tastes even better when made ahead. Prepare it up to 2 days in advance and store covered in the refrigerator. Add avocado just before serving.
- Pasta Tip: Rinse the pasta under cold water immediately after draining to stop cooking and prevent mushy noodles. Aim for al dente so it holds texture in the fridge.
- Corn Choice: Fire roasted corn adds a smoky depth that regular corn doesn't have. If you can't find it, regular corn works too.
- Spice Level: This salad has a mild warmth from chili powder and cumin. Add diced jalapeno or a pinch of cayenne for more heat.
- Vegan Option: Simply skip the cotija cheese or substitute with a dairy-free alternative. Everything else is plant-based.
- Add Protein: Stir in shredded rotisserie chicken or seasoned ground beef to turn this into a hearty main course.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Stir before serving and add fresh lime juice if it seems dry.
- Not for Freezing: The vegetables and pasta texture will suffer once thawed, so this salad is not recommended for freezing.
- Pasta Shapes: Rotini's ridges hold dressing well, but penne, farfalle, or shells also work great as substitutes.
- Dressing Adjustment: Taste the dressing before adding it to the pasta and adjust lime juice or salt to your preference.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 42gProtein: 9gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 8mgSodium: 340mgPotassium: 420mgFiber: 6gSugar: 4gVitamin A: 15IUVitamin C: 45mgCalcium: 8mgIron: 12mg
Tried this recipe?Let us know how it was!