Southwest Pasta Salad
Southwest Pasta Salad, with black beans, corn, tomatoes and chili-lime dressing is a delicious pasta salad that feeds a crowd. Serve it with grilled shrimp, turkey burgers, grilled chicken thighs and more!
Southwest Pasta Salad is a Summer BBQ Favorite
This southwest pasta salad is a combination of three of my all-time favorite recipes: Pasta Salad, Corn Salad and this Southwest Quinoa Salad. I took my classic pasta salad recipe, added in a southwestern flair with black beans, corn, cotija cheese and a chili-lime dressing, and voila! A crave-worthy pasta salad that will have everyone asking for the recipe at your next potluck.
I’ve served this southwest pasta salad as a side dish at BBQ’s and potlucks, and I’ve also made it as a main dish for dinner, adding grilled chicken, grilled steak or shrimp for protein. It’s satisfying, full of flavor and easy to make!
Southwest Pasta Salad Ingredients
Here’s a look at what you’ll need to make this recipe. Find the full recipe with measurements below.
- Rotini Pasta: Or your favorite short pasta shape.
- Bell Pepper: I used yellow for color variety against the other salad ingredients.
- Cherry Tomatoes: I love fresh juicy tomatoes in salads! (See also this Cucumber Tomato Salad recipe.)
- Black Beans: Add protein and fiber.
- Corn: Canned corn works great in this recipe. You could also use Grilled Corn on the Cob (use 3 ears of corn) and slice the kernels off the cobs after grilling.
- Red Onion: To mellow their sharpness, you can soak the chopped onion in ice water for 10 minutes, then pat dry.
- Fresh Cilantro: A great complement to the other flavors.
- Cotija Cheese: If you need a substitute, I’d suggest using feta.
- Dressing: For the dressing you’ll need olive oil, lime juice, chili powder, smoked paprika (the key ingredient that adds so much flavor), cumin, garlic powder, salt and pepper.
How to Make Southwest Pasta Salad
Cook the pasta. Be careful not to overcook it; you don’t want it to fall apart in your pasta salad. Rinse pasta with cold water and drain.
Make the dressing by whisking together all dressing ingredients in a small bowl.
Combine the cooked, cooled pasta, bell pepper, tomatoes, black beans, corn and red onion in a large bowl.
Pour the dressing over the salad and stir until it’s distributed. Gently stir in the cilantro and Cotija cheese.
Perfect Make Ahead Side Dish
I love that this recipe is ideal for making ahead, since the flavors are even better on the second and third day. I recommend chilling this southwest pasta salad for at least 4 hours in the fridge before serving. It can be stored in an airtight container in the refrigerator for up to 3 days.
If it seems dry after storing, you can stir in a little extra olive oil. I also love to sprinkle on some smoked paprika when serving. It amps up the flavor in a delicious way!
More Pasta Salad Recipes
Southwest Pasta Salad
Ingredients
For the salad:
- 1 lb. rotini pasta, or another short pasta shape
- 1 yellow bell pepper, chopped
- 8 ounces grape or cherry tomatoes, halved
- 15 ounce can black beans, rinsed and drained
- 15 ounce can corn, rinsed and drained
- ½ cup chopped red onion
- ½ cup chopped fresh cilantro
- 3 ounces Cotija cheese, crumbled (about ½ cup)
For the dressing:
- ½ cup extra virgin olive oil
- ¼ cup fresh lime juice
- 1 teaspoon chili powder
- ¾ teaspoon smoked paprika
- ¾ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until just al dente (do not overcook). Rinse pasta in cold water; drain. Place pasta in a large bowl to cool.
- While the pasta cools, make the dressing. Whisk together all dressing ingredients in a small bowl. Set aside.
- Once the pasta is cool, add the bell pepper, tomatoes, black beans, corn and red onion to the bowl with the pasta.
- Pour the dressing over the salad and stir until evenly distributed. Gently stir in the cilantro and Cotija cheese. Chill in the refrigerator for at least 4 hours before serving.
- Stir again before serving and taste for seasoning, adding more salt and pepper as needed. This pasta salad tastes even better on the second and third day, after the flavors have had time to develop.
Notes
- Store pasta salad in an airtight container in the refrigerator for up to 3 days.
This sounds really great and we have an upcoming picnic I’d like to make it for. My question is about the lime juice. I’ve never bought or used it. Should I buy fresh limes n squeeze or is there actual lime juice similar to the “real lemon” concentrate I’ve used before?
Hi Janet, I always buy fresh limes and juice them. I think you will love this salad, enjoy!
Added avocado and chopped jalapeño for my family gathering that loves spicy food! Great! Will make again, thanks for a delicious recipe:)
Those sound like great additions! I’m glad you enjoyed it!