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Southwest Pasta Salad Recipe
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Southwestern Pasta Salad

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 minutes
Cook Time 20 minutes
Resting Time 2 hours
Servings 12 people
Calories 343kcal

Ingredients

Pasta Salad

  • 12 ounces Rotini Pasta
  • 1 Yellow Bell Pepper
  • 1 Cup Grape Tomatoes Halved
  • 1 Can Black Beans Drained
  • 1 Can Corn Drained
  • 2 Avocados Pitted and Diced
  • Salt and Black Pepper To Taste
  • 1/4 cup Shredded Cheddar Cheese
  • 1/4 cup Cotija Cheese (optional)

Chili-Lime Dressing

  • 1 tsp Chili Powder
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/4 Cup Olive Oil
  • 3 Tbsp Lime Juice
  • 1 tsp Cumin
  • 1/4 cup Fresh 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.

Nutrition

Calories: 343kcal