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.
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
- 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.