Southwestern Pasta Salad
Bursting with bold flavors and vibrant colors, this Southwestern Pasta Salad is a zesty twist on a classic dish, perfect for summer gatherings or weeknight dinners. Featuring tender rotini or penne pasta combined with black beans, sweet corn, juicy cherry tomatoes, crisp red bell peppers, and creamy avocado, this salad is a medley of textures and robust flavors. The smoky, tangy chipotle-lime dressing, made with mayonnaise, sour cream, lime juice, and warm spices like cumin and chili powder, ties everything together beautifully. Topped with shredded cheddar cheese and fresh cilantro, this dish is as visually appealing as it is delicious. Quick to prepare and packed with fresh, wholesome ingredients, this pasta salad is a satisfying and crowd-pleasing side dish or a light vegetarian main. Whether you’re hosting a backyard barbecue or meal-prepping for the week, this Southwestern-inspired recipe will add a burst of flavor to your table!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 12 oz Pasta (rotini or penne)
- 1 can (15 oz) Black beans, rinsed and drained
- 1 cup Corn kernels (frozen, canned, or fresh)
- 1.5 cups Cherry tomatoes, halved
- 1 Red bell pepper, diced
- 0.5 Red onion, finely chopped
- 0.25 cup Cilantro, chopped
- 1 Avocado, diced
- 0.5 cup Cheddar cheese, shredded
- 3 tbsp Lime juice (freshly squeezed)
- 0.25 cup Sour cream
- 0.25 cup Mayonnaise
- 1 Chipotle pepper in adobo sauce, minced
- 1 clove Garlic, minced
- 2 tbsp Olive oil
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
In a large mixing bowl, combine the cooked pasta, black beans, corn, cherry tomatoes, red bell pepper, red onion, and cilantro.
In a small bowl, whisk together lime juice, sour cream, mayonnaise, minced chipotle pepper, garlic, olive oil, cumin, chili powder, salt, and black pepper to create the dressing.
Pour the dressing over the pasta mixture and toss until everything is evenly coated.
Gently fold in the avocado and shredded cheddar cheese.
Taste and adjust seasoning if needed.
Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Serve cold and enjoy!
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 507 mg | 22% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 8.3 g | 29% | |
| Total Sugars | 6.1 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 579 mg | 12% | |
*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.
