Southwest Pasta Salad
Bursting with bold flavors and vibrant colors, this Southwest Pasta Salad is a must-try crowd-pleaser for your next gathering or meal prep session. Featuring tender rotini pasta, hearty black beans, sweet corn, juicy cherry tomatoes, creamy avocado, and a zesty lime-cilantro dressing spiced with cumin and chili powder, this salad is the perfect fusion of zest and freshness. Topped with crumbly cotija cheese for a tangy finish, it’s a quick and easy dish that comes together in just 30 minutes. Whether you’re serving it as a side dish for summer barbecues or a light main course, this protein-packed, veggie-loaded pasta salad is sure to satisfy. Perfectly chilled and bursting with Southwest-inspired flavors, it’s the ultimate blend of savory, tart, and creamy in every bite.
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Recipe Information
Ingredients
- 12 ounces Rotini pasta
- 15 ounces Black beans
- 1.5 cups Corn kernels
- 1.5 cups Cherry tomatoes
- 1 medium Red bell pepper
- 1 large Avocado
- 0.25 medium Red onion
- 0.5 cups Cilantro
- 0.25 cups Lime juice
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoons Garlic powder
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Cotija cheese
Instructions
Cook the rotini pasta according to the package instructions until al dente. Drain and rinse with cold water to cool the pasta. Set aside.
Rinse and drain the black beans. Set aside.
If using fresh corn, cook the kernels in boiling water for 2–3 minutes, then drain. If using frozen corn, thaw in advance.
Halve the cherry tomatoes. Dice the red bell pepper and avocado. Finely dice the red onion. Roughly chop the cilantro.
In a large mixing bowl, combine the cooked pasta, black beans, corn kernels, cherry tomatoes, red bell pepper, avocado, red onion, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, garlic powder, salt, and black pepper to make the dressing.
Pour the dressing over the pasta salad and gently toss to coat all ingredients evenly.
Sprinkle the cotija cheese over the top and give the salad a final toss.
Chill in the refrigerator for at least 20 minutes before serving to allow the flavors to meld.
Serve cold or at room temperature, and enjoy!
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 631 mg | 27% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 9.9 g | 36% | |
| Total Sugars | 5.6 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 535 mg | 11% | |
*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.
