Southwest Pasta Salad
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Savor the vibrant flavors of the Southwest in every bite with this unforgettable Southwest Pasta Salad bursting with fresh corn, black beans, and cherry tomatoes, all dressed up in a zesty lime and spice-infused dressing. Don’t just take my word for it – whip up this crowd-pleasing, picnic-perfect dish and let your tastebuds be the judge. Trust me, they’ll be clamoring for seconds before you know it!
Easy Southwest Pasta Salad Recipe
This incredibly easy Southwest Pasta Salad recipe is super yummy with a delightful kick! It combines the flavors of black beans, corn, tomatoes, and jalapeños together with perfectly cooked pasta and a zesty lime dressing with a bit of spice. With its southwest-inspired ingredients, it’s a delightful twist on traditional pasta salads that will add a burst of color and flavor to any table and leave your taste buds wanting more!
But that’s not all! This vegetarian pasta salad is not only delicious but it’s also a great make-ahead side dish that pairs perfectly with all your warm weather BBQ favorites like grilled chicken breast, burgers, and hot dogs! This means that you can plan ahead and then focus on enjoying the festivities with your friends and family on the day of the event!
Why You’ll Love This Southwest Pasta Salad
- Quick and Effortless! This simple recipe is a breeze! Made with a medley of dried pasta, canned beans, and corn for convenience along with some fresh produce, you can whip up this dish in under 30 minutes total time.
- Southwest Flavors! Experience an explosion of vibrant colors and flavors as this recipe combines southwest-inspired ingredients, pasta, and a tangy lime dressing to craft a delectable and spicy pasta salad.
- Versatile Dish! Guaranteed to be a hit at your upcoming picnic, potluck, or backyard BBQ with the family, this southwest pasta salad is a surefire crowd-pleaser! Plus, it can be prepared the night before and enjoyed for days, making it perfect for meal prep too!
- Pasta – I typically use fusilli or penne pasta. But any small-shaped regular or gluten-free pasta will work such as farfalle, macaroni, rigatoni, or rotini pasta.
- Black Beans – Canned black beans are perfect in salads. Just make sure you drain them. You can also use pinto beans if you like.
- Corn – The corn adds some more texture and sweetness. I used canned corn, but frozen corn will work just as well.
- Cherry Tomatoes – Fresh ripe cherry tomatoes or grape tomatoes cut into halves are ideal. Yet, any type of fresh tomato cut into bite-size pieces will do the trick.
- Green Bell Pepper – Adds some flavor and a lovely crunch! You can use any color of bell pepper you like.
- Red Onion – A little sweeter and more mild than yellow onions they are perfect in pasta salads. Yet, white onion is a great option too.
- Cilantro – No Tex-Mex inspired recipe would be complete without the addition of some chopped fresh cilantro for some herby Latin flavor.
- Jalapeno – Mixed into the salad to add a little extra kick! Serrano peppers are a good choice too.
- Cotija Cheese – It’s a type of dry crumbly cheese popular in Latin food. You can also use feta cheese if you can’t find any cotija at your local market.
- Lime – Make sure to use fresh lime juice! Concentrated lime juice can be way too acidic and just isn’t quite the same.
- Olive Oil – I used olive oil for the added rich flavor that it adds, but any type of vegetable oil will work.
- Garlic – You should always use freshly minced garlic for the best flavor over the store-bought stuff, which can sometimes have an odd taste due to preservatives.
- Honey – Just a touch of honey is added to the dressing to round out the sour lime juice and spices in the dressing.
- Spices – Classic Latin spices such as chili powder, ground cumin, and smoked paprika add a bit of kick and a hint of smoky flavor.
- Seasonings – Salt and black pepper are needed to season the dressing.
This tasty pasta salad is the perfect solution for a quick and easy side dish that is both filling and flavorful! In just a few simple steps, this nearly effortless recipe with very little prep time required comes together in a snap!
To begin, you need to cook the pasta and cool it off a bit. So bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Then drain the pasta in a colander and rinse it with cold water to cool it down, stopping it from continuing to cook.
You can do this step in two different ways. The first option is to vigorously whisk all the dressing ingredients together in a small bowl. Your second option is to put all the ingredients into a small jar with a tight-fitting lid and shake it until a dressing forms. Both methods will do the trick as long as you whisk or shake the ingredients together until they start to emulsify.
Combine the cooked pasta, beans, corn, peppers, onions, cilantro, and jalapeno in a big bowl. Now, do the grand pour-over with the dressing and mix it all up. It’s like a party where everyone’s invited – including the cheese, who makes a fashionable late entrance. Sprinkle it over the top and voila! Party in a bowl, ready to chill in the fridge before making its grand debut.
Alright, let’s wrap it up and send it to chill in the fridge for at least an hour. This is when the magic happens, flavors mingle, and the party really kicks off. The longer, the better – it’s like a flavor sleepover!
Ready to serve? Pull out the chilled salad, top with avocado (if that’s your thing), and let the flavor fiesta begin!
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Absolutely! In fact, I recommend letting it chill in the fridge for at least an hour, but leaving it overnight allows the flavors to mingle and intensify even more.
Can I make this Southwest Pasta Salad recipe vegan?
Yes! Just leave out the honey and cotija cheese and this pasta salad is totally plant-based!
Can I use other types of pasta for this salad?
Yes! Any type of bite-size pasta can be used to make this pasta salad recipe. This includes gluten free pasta options. Some good choices are rotini, farfalle, and rigatoni, which all have plenty of nooks for the dressing to seep into.
Is there a way to make this salad less spicy?
For a milder salad, simply leave out the jalapeno pepper or remove the seeds and ribs, which is where most of the heat resides.
Expert Tips
- Salt your pasta water well. To properly season your pasta, you need to add enough salt to the cooking water so that it tastes salty like the sea. If you don’t the pasta will be bland and you’ll end up with a less flavorful salad.
- Rinse the pasta. It’s very important to run cold water over your cooked pasta to stop it from continuing to cook. Overly cooked pasta will result in a dish with a mushy texture.
- Taste your dressing. Make sure to taste the lime dressing before tossing it together with the other pasta salad ingredients. It’s always best to add more salt and pepper to the dressing than the finished dish.
- Let it chill. You must let the ingredients of the pasta salad meld together in the fridge for at least 1 hour. The pasta needs enough time to absorb some of the zesty dressing.
Storage
This southwest pasta salad leftovers will keep in the fridge for up to 5 days when stored in an airtight container. But if you notice that the pasta salad is beginning to get a little dry, you can easily whip together some more dressing and stir it together with the leftovers. This is a really easy way to revive pasta salad.
I don’t recommend freezing this pasta salad! Both the pasta and the tomatoes do not hold up well in the freezer and tend to fall apart when thawed out.
Other Delicious Pasta Salads To Try
- Italian Pasta Salad
- BLT Pasta Salad
- Greek Pasta Salad
- Taco Pasta Salad
- Chicken Ranch Pasta Salad
- Caprese Pasta Salad
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Southwest Pasta Salad
Video
Ingredients
- 1 pound fusili pasta (or penne)
- 15 ounces black beans (rinsed and drained, 1 can)
- 15 ounces corn (drained)
- 2 cup cherry tomatoes (halved)
- 1 medium green bell pepper (chopped)
- ½ medium red onion (chopped)
- ½ cup fresh cilantro (chopped)
- 1 medium jalapeno pepper (seeded and minced)
- ½ cup cotija cheese (or feta, crumbled)
For Dressing
- ¼ cup lime juice
- ¼ cup olive oil
- 2 cloves garlic (minced)
- 1 teaspoon honey
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- salt and pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the pasta according to the package directions. Drain and rinse under cold water.
- In a large bowl, combine the cooked pasta, black beans, corn, red and green bell peppers, red onion, cilantro, and jalapeno pepper. Toss to combine.
- In a small bowl, whisk together the lime juice, olive oil, garlic, honey, cumin, chili powder, smoked paprika, salt, and pepper.
- Pour the dressing over the pasta salad and toss to coat.
- Sprinkle the crumbled cotija cheese over the top of the pasta salad.
- Cover the pasta salad and refrigerate for at least 1 hour (or up to overnight) before serving.
Notes
- Pasta: Any type of pasta can work in this recipe. Fusilli, penne, or bowtie are great options.
- Cheese: Cotija is suggested for an authentic flavor, but feta or crumbled goat cheese can also be used.
- Heat Level: Adjust the spice level to your liking. For a milder salad, omit the jalapeno pepper or remove the seeds and ribs.
- Protein: Feel free to add in grilled chicken, shrimp, or bacon for extra protein.
- Make Ahead: This salad tastes even better when made ahead of time. Let it chill in the fridge for at least an hour, but overnight is best for flavor melding.
- Storage: Store leftovers in a sealed container in the fridge for up to 5 days. Stir before serving.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Anything southwest makes it to our table! And we love things like this recipe for the summer – easy and make-ahead. I cannot seem to find this squiggly pasta shape though and I really like it – what’s it called?
Hi Chris! I bought it from amazon, it’s actually called Fusili pasta and the brand name is La Molisana N. 108.