This Fresh Southwest Pasta Salad is my go-to whenever I need to take a dish to a party, and also a favorite summer dinner at our house. It’s great with grilled chicken (Grilled Taco Chicken is a perfect pairing) or by itself as a one-dish dinner. It’s so good and flavorful, packed with veggies, and does well sitting out or in the fridge for while before or during serving. Leftovers are fantastic, too!
Southwest Pasta Salad
Description
A fresh and flavorful twist on a traditional pasta salad. Filled with fresh veggies, black beans, and a zesty dressing!
Ingredients
1/2 lb bowtie pasta
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced small
1/2 cup sliced green onions
1/2 cup frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken (this is fantastic)
1/2 cup Queso Fresco or Cotija Cheese (or you could sub grated jack, cheddar or pepperjack)
Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C white wine or rice vinegar
4–5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro
Instructions
Boil pasta in salted water according to package directions. While it’s cooking, prepare dressing.
First zest your limes and place the zest in a large salad bowl.
Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. (Basically everything except the cilantro and oil) Process until smooth. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.
When pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl with the lime zest. Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn), and chicken if desired. Toss with dressing. Taste, and add additional salt and pepper to taste. For best results, chill for 1 hour before serving. Right before serving, sprinkle cheese on top. Serve with extra lime wedges if desired.
Makes about 4-6 dinner sized servings or 10-12 side servings
How to Make Southwest Pasta Salad
You can really use a variety of vegetables according to what you like- I’m using black beans, bell pepper, frozen corn, tomatoes, and green onions
Southwest Pasta Salad Dressing
This dressing is based off of our favorite Cilantro Vinaigrette. All of the same flavors, but intensified, because pasta salads so easily soak up dressing and mellow out flavors. Simply mix all of your veggies with some cooked and cooled pasta and pour the dressing over.
Optional Ingredients
I like to sprinkle on the cheese just before serving. Queso Fresco or Cotija is my favorite, or you can use grated pepperjack, jack, or cheddar.
Questions & Reviews
doesn’t the corn need to be cooked before eating? I heard if it’s not it can lead to foodborne illnesses.
Nope, it’s just fine to eat. It’s simply a frozen vegetable 🙂
Yummy salad! My friend brought to a party and added chunks of avocado. Stayed fresh and green with that dressing. Adding to my salad saves!
I absolutely live this recipe!!! And it pairs really well with the copy cat tomatillo ranch dressing they make! It’s amazing!
Yes!!! I need more recipes to take to the lake. Thank you ❤️❤️❤️
Delicious!?I love it??
Love, love, love this salad! I made it for a family party and my sister said it was the best pasta salad she’s ever had! It is very unique and full of delicious flavors! It is now a new favorite! Thank you for sharing!
We love this salad with frozen, shelled edamame!