Southwestern Pasta Salad

This Southwestern Pasta Salad is bold, flavorful, and perfect for picnics, potlucks, or easy weeknight dinners. Packed with black beans, corn, creamy dressing, and crunchy veggies, it’s the ultimate crowd-pleaser that brings Southwestern flair to your table.

It all started one summer when I had a fridge full of leftovers after taco night—corn, beans, and some chopped peppers.

I tossed them into a bowl with cooked pasta and a quick homemade dressing, and the result?

A flavor explosion that instantly became a staple in our family.

Since then, it’s been my go-to dish when I want something fresh, fast, and satisfying.

This recipe not only saves the day when time is tight, but it also impresses guests every time.

Why You’ll Love This

1. Vibrant, Bold Flavors – Southwest-inspired ingredients like lime, cumin, and chili powder give this dish a kick.
2. Make-Ahead Friendly – It tastes even better after a few hours in the fridge.
3. Perfect for a Crowd – A great option for BBQs, potlucks, and lunchboxes.
4. Customizable – Add grilled chicken, avocado, or swap in your favorite veggies.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Cuisines: American, Southwestern
Servings: 6 servings
Estimated Cost: $10–12

Equipment:

• Large pot for boiling pasta
• Strainer
• Large mixing bowl
• Knife and cutting board
• Measuring cups and spoons
• Small whisk or fork for dressing

Ingredients

• 8 oz rotini or penne pasta
• 1 cup canned black beans, rinsed and drained
• 1 cup corn (fresh, canned, or frozen & thawed)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely diced
• ¼ cup fresh cilantro, chopped
• 1 jalapeño, finely chopped (optional)

For the dressing:

• ½ cup mayonnaise
• ¼ cup sour cream
• Juice of 1 lime
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• Salt and pepper to taste

Step-by-Step Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and rinse with cold water to stop cooking.
2. Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
3. Prepare the veggies: While the pasta cools, dice and chop all the vegetables—bell pepper, cherry tomatoes, onion, jalapeño, and cilantro.
4. Combine everything: In a large mixing bowl, toss together the cooled pasta, beans, corn, chopped veggies, and dressing until well coated.
5. Chill & serve: Let the salad chill in the fridge for at least 30 minutes before serving to enhance the flavors.

Nutrition Facts

Per Serving (approximate)

• Calories: 350
• Protein: 9g
• Carbohydrates: 38g
• Fat: 18g
• Fiber: 6g
• Sugar: 4g
• Sodium: 420mg

Tips for Success

1. Rinse pasta with cold water after cooking to prevent sticking and stop the cooking process.
2. Let it chill before serving—it really brings the flavors together.
3. Use fresh lime juice for the best zing in the dressing.
4. Adjust spice level by removing or adding seeds from the jalapeño.

Print Pin

Southwestern Pasta Salad

This Southwestern Pasta Salad is bold, flavorful, and perfect for picnics, potlucks, or easy weeknight dinners. Packed with black beans, corn, creamy dressing, and crunchy veggies, it’s the ultimate crowd-pleaser that brings Southwestern flair to your table.

Course Salad

Cuisine American, Southwestern

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 350kcal

Cost $10–$12

Ingredients

For the Salad

• 8 oz rotini or penne pasta
• 1 cup canned black beans rinsed and drained
• 1 cup corn fresh, canned, or frozen & thawed
• 1 red bell pepper diced
• 1 cup cherry tomatoes halved
• ¼ cup red onion finely diced
• ¼ cup fresh cilantro chopped
• 1 jalapeño finely chopped (optional)

For the dressing

• ½ cup mayonnaise
• ¼ cup sour cream
• Juice of 1 lime
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• Salt and pepper to taste

Instructions

• Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and rinse with cold water to stop cooking.
• Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
• Prepare the veggies: While the pasta cools, dice and chop all the vegetables—bell pepper, cherry tomatoes, onion, jalapeño, and cilantro.
• Combine everything: In a large mixing bowl, toss together the cooled pasta, beans, corn, chopped veggies, and dressing until well coated.
• Chill & serve: Let the salad chill in the fridge for at least 30 minutes before serving to enhance the flavors.

Notes

1. Rinse pasta with cold water after cooking to prevent sticking and stop the cooking process.
2. Let it chill before serving—it really brings the flavors together.
3. Use fresh lime juice for the best zing in the dressing.
4. Adjust spice level by removing or adding seeds from the jalapeño.

Common Questions

Can I make this pasta salad ahead of time?
Yes! It actually tastes better after sitting for a few hours. Just give it a stir before serving.

Can I use a different pasta shape?
Absolutely. Rotini, penne, or bowtie pasta all work well since they hold dressing and ingredients nicely.

Is there a dairy-free option?
You can swap mayo and sour cream with dairy-free alternatives or use a vinaigrette-based dressing instead.

How long does it last in the fridge?
Stored in an airtight container, this pasta salad lasts up to 4 days in the fridge.

Hope this Southwestern Pasta Salad brings a little sunshine and spice to your table.

Whether you’re feeding a family or a crowd, it’s sure to become a new favorite.

Enjoy every flavorful bite!