Southwest Pasta Salad
Southwest Pasta Salad is a vibrant and zesty dish packed with rotini pasta, black beans, corn, crisp vegetables, and fresh cilantro tossed in a tangy ranch-lime dressing. It’s a perfect make-ahead side for BBQs, picnics, and summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boil
- Cuisine: Southwestern
- Diet: Vegetarian
Ingredients
- 12 oz rotini pasta
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh cilantro, chopped
- 1/2 cup ranch dressing
- 2 tablespoons lime juice
- Salt, to taste
- Black pepper, to taste
Instructions
1. Cook the rotini pasta according to the package instructions until al dente.
2. Drain the pasta and rinse under cold water to cool it down, then drain well.
3. In a large bowl, combine the cooled pasta, black beans, corn, diced red bell pepper, chopped red onion, cherry tomatoes, and cilantro.
4. In a small bowl, whisk together the ranch dressing and lime juice. Season with salt and black pepper to taste.
5. Pour the dressing over the pasta mixture and toss until everything is evenly coated.
6. Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to blend.
7. Toss again before serving and adjust seasoning if needed.
Notes
For extra heat, add diced jalapeño or a pinch of chili powder.
Fresh corn works great in summer, but thawed frozen corn is a convenient alternative.
This salad can be made a day ahead and stored in the refrigerator.
Add diced avocado just before serving for extra creaminess.
Nutrition
- Serving Size: 1 serving
Find it online: https://paulakitchen.com/southwest-pasta-salad/