4.5 from 39 votes
Southwest Pasta Salad
Bursting with black beans, peppers, tomatoes and fire-roasted corn and topped with a zesty dressing, this southwest pasta salad makes for a flavorful side dish or a filling lunch.
Prep Time
30 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings:
8
Course:
Salad
Ingredients
- 1 pound rotini or other shaped pasta of your choice, dry
- 1 tablespoon olive oil
- 1 can black beans 15 ounces, drained and rinsed
- 1 can corn 14.75 ounces, drained, fire-roasted
- ½ red bell pepper diced
- ½ green bell pepper diced
- ½ red onion finely chopped
- 8 ounces diced green chiles
- 10 ounces grape tomato halved, or cherry tomato
- 1 cup Mexican blend cheese shredded
- ¼ cup cilantro optional, chopped
- 1-2 cups chicken optional, diced or shredded, cooked
For the dressing:
- 1 cup mayonnaise
- ½ cup sour cream
- ¼ cup chipotle sauce canned
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon cumin ground
- lime juice of half a lime
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Once cooked, drain and rinse with cold water to stop the cooking process. Toss with the olive oil and add to a large mixing bowl.
- Make the dressing: In a medium bowl, whisk together the mayonnaise, sour cream, chipotle sauce, and seasonings. Once combined, add the lime juice and salt and pepper to taste. If desired, add more lime juice for a more acidic dressing, or more chipotle sauce or several dashes of your favorite hot sauce for a spicy dressing.
- Add the dressing to the pasta along with the rest of the salad ingredients. Stir to combine.
- Cover and refrigerate for at least 1 hour before serving.
Cup of Yum
Notes
- Use the time while your pasta is cooking to drain your beans and corn and prep your peppers, onions, and cherry tomatoes.