This Southwestern Pasta Salad adds some Tex-Mex fun to your picnic, cookout or pitch in. Tender pasta is paired with tons of fresh veggies and a chili lime dressing adds the perfect amount of spicy zing! It's a great vegetarian side dish and can easily be made vegan too!
Course Side Dish
Cuisine American
Keyword Pasta Salad, southwestern, texmex
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Resting Time 2 hourshours
Servings 12people
Calories 343kcal
Ingredients
Pasta Salad
12ouncesRotini Pasta
1Yellow Bell Pepper
1CupGrape TomatoesHalved
1Can Black BeansDrained
1Can CornDrained
2AvocadosPitted and Diced
Salt and Black PepperTo Taste
1/4cupShredded Cheddar Cheese
1/4cupCotija Cheese (optional)
Chili-Lime Dressing
1tspChili Powder
1tspOnion Powder
1tspGarlic Powder
1/4CupOlive Oil
3TbspLime Juice
1tspCumin
1/4cupFresh Cilantro
Instructions
Cook the pasta to al dente.
While pasta is cooking, dice the yellow pepper, open and drain the cans of beans and corn. Chop the Grape Tomatoes in half.
Once the pasta is cooked, drain and rinse under cold water. Make sure pasta is well rinsed.
In a large bowl, mix together the pasta, yellow pepper, beans, corn, cheddar cheese and tomatoes.
In a medium bowl, mix together Olive Oil, Lime Juice, Chili Powder, Onion Powder, Garlic Powder, Cumin and Cilantro.
Toss the pasta salad with the dressing and refrigerate for at least two hours.
Add the Avocado and Cotija Cheese (if desired) just before serving.