Southwestern Pasta Salad
Serves: 8 as a Main Dish or 12 as a Side Dish
Full of all of the southwestern flavors that you love, this Southwestern Pasta Salad with a spicy chili-lime dressing is sure to be a crowd-pleaser!
For the salad:
  • 1 lb. bowtie pasta
  • 1 pint grape or cherry tomatoes, halved
  • 2 bell peppers, cut into thin 1-inch long slices (orange, red, and/or yellow)
  • 15 oz. can black beans, rinsed and drained
  • 15 oz. can corn, rinsed and drained
  • 4 green onions, thinly sliced (white and light green parts only)
  • 4 oz. Monterey jack cheese, cut into small cubes
  • ½ cup chopped cilantro
For the dressing:
  • ¼ cup lime juice
  • ¼ cup olive oil
  • 2 tbsp. white wine vinegar
  • 1 tsp. chili powder
  • ¾ tsp. cumin
  • ½ tsp. garlic powder
  • ⅛ tsp. onion powder
  • Kosher salt and black pepper
  1. Bring a large pot of salted water to a boil. Add pasta and cook until barely al dente (do not overcook). Rinse pasta in cold water; drain. Place pasta in a large bowl.
  2. Add tomatoes, bell peppers, black beans, corn, green onions, cheese, and cilantro.
  3. Whisk together all dressing ingredients. Pour dressing over salad and gently toss until evenly distributed.
Recipe by Kristine's Kitchen at