Firecracker Pasta Salad
Bursting with bold flavors and vibrant colors, Firecracker Pasta Salad is the ultimate side dish for summer gatherings, potlucks, or meal prep. This zesty, Southwest-inspired pasta salad features tender rotini pasta tossed with a medley of fresh vegetables, including sweet corn, black beans, cherry tomatoes, and a spicy kick from diced jalapeño. The homemade dressing, made with lime juice, olive oil, and a smoky blend of chili powder, paprika, and cumin, ties everything together with a tangy, slightly fiery flair. Finished with a sprinkle of crumbled Cotija or feta cheese for a creamy, salty touch, this make-ahead recipe is an irresistible balance of spice, crunch, and zest. Ready in just 30 minutes, it’s a refreshing, flavor-packed option served chilled for any occasion! Keywords: Firecracker Pasta Salad, spicy pasta salad, Southwest pasta salad, summer side dish, make-ahead salad.
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Recipe Information
Ingredients
- 12 oz Rotini pasta
- 1.5 cups Cherry tomatoes, halved
- 1 Yellow bell pepper, diced
- 0.5 cup Red onion, finely diced
- 0.25 cup Fresh cilantro, chopped
- 1 cup Sweet corn (canned or fresh), drained
- 1 cup Black beans, rinsed and drained
- 1 Jalapeño, finely diced
- 0.25 cup Lime juice, freshly squeezed
- 3 tbsp Olive oil
- 1.5 tsp Chili powder
- 1 tsp Paprika
- 0.5 tsp Cumin
- 0.5 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- 0.5 cup Cotija or feta cheese, crumbled (optional)
Instructions
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente (about 8-10 minutes). Drain the pasta and rinse under cold water to cool it down completely. Set aside.
While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, dice the bell pepper, finely dice the red onion, chop the cilantro, and dice the jalapeño.
In a small mixing bowl, whisk together the lime juice, olive oil, chili powder, paprika, cumin, garlic powder, salt, black pepper, and crushed red pepper flakes (if using) to make the dressing.
In a large salad bowl, combine the cooked pasta, cherry tomatoes, bell pepper, red onion, corn, black beans, jalapeño, and cilantro.
Pour the dressing over the pasta mixture and toss well to coat all the ingredients evenly.
If desired, sprinkle crumbled Cotija or feta cheese on top for extra flavor.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 520 mg | 23% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 5.3 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 453 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
