South of the Border Pasta Salad
Elevate your next picnic or potluck with this vibrant and flavor-packed South of the Border Pasta Salad! A zesty twist on a classic, this dish combines al dente penne pasta with a medley of fresh ingredients like juicy cherry tomatoes, creamy avocado, crunchy red bell pepper, and sweet corn, with black beans adding a hearty touch. The creamy cilantro-lime dressing—infused with bold spices like cumin and chili powder—ties everything together in a tangy, smoky symphony of flavors. Garnished with crumbled Cotija cheese and crispy tortilla chips for a delightful crunch, this chilled salad is the perfect make-ahead dish that brings Tex-Mex flair to your table. Ready in just 35 minutes, it’s a crowd-pleasing side or light main course that’s bursting with freshness and texture.
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Recipe Information
Ingredients
- 12 oz Penne pasta (or pasta of choice)
- 1 cup Black beans, rinsed and drained
- 1 cup Corn kernels (frozen, canned, or fresh)
- 1.5 cups Cherry tomatoes, halved
- 1 medium Red bell pepper, chopped
- 1 large Avocado, diced
- 0.5 medium Red onion, finely diced
- 0.25 cup Fresh cilantro, chopped
- 3 tbsp Lime juice (freshly squeezed)
- 2 tbsp Olive oil
- 0.5 cup Sour cream
- 0.25 cup Mayonnaise
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Cotija cheese (optional), crumbled
- 0.5 cup Tortilla chips (optional), crushed for garnish
Instructions
Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the black beans, corn, cherry tomatoes, red bell pepper, avocado, red onion, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, sour cream, mayonnaise, ground cumin, chili powder, salt, and black pepper to make the dressing.
Add the cooked and cooled pasta to the large mixing bowl with the vegetables. Pour the dressing over the salad and gently toss until everything is well coated.
Taste and adjust seasonings as needed, adding a pinch of salt or more lime juice if desired.
If using, sprinkle the crumbled Cotija cheese on top and garnish with crushed tortilla chips for added crunch.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled and enjoy your South of the Border Pasta Salad!
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 7.0 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 650 mg | 14% | |
*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.
