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pasta salad in bowl

Southwest Pasta Salad

5 from 2 votes
A fresh and flavorful twist on a traditional pasta salad.  Filled with fresh veggies, black beans, and a zesty dressing!
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Ingredients

  • 1/2 lb bowtie pasta
  • 1 14 oz 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
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Author: Sara Wells
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