Creamy Southwest Vegetarian Pasta Salad

Name: Creamy Southwest Vegetarian Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Ingredients: 3/4 pound pasta; 1 orange bell pepper; 1 zucchini; 1 cup cherry tomatoes; 1 jalapeño; 1 cup black beans; 1/2 cup corn; 1/4 cup packed cilantro leaves; 1/2 cup crumbled queso fresco cheese; Kosher salt and fresh ground black pepper to taste; 3/4 cup plain greek yogurt; 2 tablespoons fresh lime juice; 4 ounces diced green chiles; 1 teaspoon honey; 1 teaspoon chili powder; 3/4 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon ground coriander; Kosher salt, fresh ground black pepper and hot sauce to taste

User Reviews

4.6

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
8 servings
Calories
250 kcal
Course
Main Course
Cuisine
American, Vegan

Creamy Southwest Vegetarian Pasta Salad

Lindsey Herring

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You won't miss the mayo in this Creamy Southwest Pasta Salad!

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Ingredients

Servings

Pasta Salad

3/4 pound pasta, farfalle, macaroni, cavatappi, or shells
1 orange bell pepper, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
1 jalapeño, seeds and ribs removed then minced
1 cup black beans, rinsed and drained
1/2 cup corn, fresh or frozen
1/4 cup packed cilantro leaves, chopped
1/2 cup crumbled queso fresco cheese
Kosher salt and fresh ground black pepper to taste

Dressing

3/4 cup plain greek yogurt
2 tablespoons fresh lime juice
4 ounces diced green chiles
1 teaspoon honey
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground coriander, optional
Kosher salt, fresh ground black pepper and hot sauce to taste

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Instructions

Cook the pasta according to package instructions. Drain and rinse the pasta under cold water and set aside in a large serving bowl.
In a small bowl whisk together all of the ingredients for the dressing. Taste for seasoning and refrigerate until ready to use.
Prep all of the vegetables, add them to the pasta along with the beans and corn then stir together.
Pour the dressing over the salad and add in the queso fresco and cilantro.
Stir everything together until coated and taste for seasoning. Serve immediately or cover and refrigerate until ready to serve.

Notes

For extra flavor try grilling the pepper, zucchini, jalapeño and corn.

Nutrition Information

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Calories 250kcal (13%) Carbohydrates 44g (15%) Protein 12g (24%) Fat 3g (5%) Saturated Fat 1g (5%) Cholesterol 6mg (2%) Sodium 164mg (7%) Fiber 5g (20%) Sugar 5g (10%)