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
- Vibrant, Bold Flavors – Southwest-inspired ingredients like lime, cumin, and chili powder give this dish a kick.
- Make-Ahead Friendly – It tastes even better after a few hours in the fridge.
- Perfect for a Crowd – A great option for BBQs, potlucks, and lunchboxes.
- 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
- 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.
Nutrition Facts
Per Serving (approximate)
- Calories: 350
- Protein: 9g
- Carbohydrates: 38g
- Fat: 18g
- Fiber: 6g
- Sugar: 4g
- Sodium: 420mg
Tips for Success
- Rinse pasta with cold water after cooking to prevent sticking and stop the cooking process.
- Let it chill before serving—it really brings the flavors together.
- Use fresh lime juice for the best zing in the dressing.
- Adjust spice level by removing or adding seeds from the jalapeño.
Southwestern Pasta Salad
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
- Rinse pasta with cold water after cooking to prevent sticking and stop the cooking process.
- Let it chill before serving—it really brings the flavors together.
- Use fresh lime juice for the best zing in the dressing.
- 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!