Smokey Southwestern Pasta Salad
Bursting with bold flavors and vibrant colors, this Smokey Southwestern Pasta Salad is a showstopping dish perfect for potlucks, picnics, or weeknight dinners. Featuring tender rotini pasta tossed with sweet corn, hearty black beans, crisp bell peppers, juicy cherry tomatoes, and creamy diced avocado, every bite is a fiesta of textures and taste. A zesty, smoky dressing made with chipotle chili powder, cumin, smoked paprika, and fresh lime juice ties it all together, delivering a delightful kick with every forkful. Fresh cilantro and optional shredded cheddar cheese add the perfect finishing touches to this easy-to-make salad that’s ready in just 25 minutes. Enjoy it chilled as a refreshing side or a satisfying main—this Southwestern-inspired recipe is as versatile as it is delicious!
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Recipe Information
Ingredients
- 12 oz Rotini pasta
- 1 cup Sweet corn kernels (fresh, frozen, or canned)
- 1 cup Black beans (rinsed and drained)
- 1 large Red bell pepper (diced)
- 1 cup Cherry tomatoes (halved)
- 0.5 medium Red onion (finely chopped)
- 0.25 cup Fresh cilantro (chopped)
- 1 tsp Chipotle chili powder
- 1 tsp Ground cumin
- 0.5 tsp Smoked paprika
- 0.5 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Olive oil
- 2 tbsp Fresh lime juice
- 1 large Avocado (diced)
- 0.5 cup Shredded cheddar cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until al dente (approximately 8-10 minutes). Drain and rinse under cold water to cool the pasta quickly. Set aside.
If using fresh corn, cook the kernels in boiling water for 2-3 minutes, or until tender. If using frozen corn, thaw it. If using canned corn, drain it. Set aside.
In a large mixing bowl, combine the cooled pasta, sweet corn, black beans, diced red bell pepper, halved cherry tomatoes, red onion, and cilantro.
In a small bowl, whisk together the chipotle chili powder, ground cumin, smoked paprika, garlic powder, salt, black pepper, olive oil, and lime juice to create the smoky Southwestern dressing.
Pour the dressing over the pasta mixture and toss gently but thoroughly to coat all the ingredients evenly.
Just before serving, gently fold in the diced avocado to avoid mashing it. Sprinkle shredded cheddar cheese on top, if desired.
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
2876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 2942 mg | 128% | |
| Total Carbohydrate | 385.4 g | 140% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 41.8 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 710 mg | 55% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 4035 mg | 86% | |
*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.
