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Southwest Pasta Salad
Easy creamy pasta salad recipe with a kick of bold flavors made with greek yogurt, beans, and a handful of veggies.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8
Calories: 355 kcal
Course:
Side Dish , Main Course , Salad
Cuisine:
Mexican
Ingredients
- 16 ounces Whole-wheat or gluten-free pasta
- 1- pint cherry/grape tomatoes halved lengthwise
- 1 small red onion diced
- 15 ounce black beans one can, drained & rinsed
- 2 cups frozen corn
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon ground coriander seed
- Kosher salt & ground black pepper to taste
For the dressing:
- 1-1/2 cups plain greek yogurt or coconut yogurt for a vegan option
- 1 lime juiced
- 2-3 cloves garlic minced
- 1 teaspoon kosher salt or to taste
- 1/4 teaspoon ground pepper or to taste
- a small bunch of coriander minced
Instructions
- Bring a pan of salted water to a boil. Add pasta and cook according to the package instructions.
- Once the pasta is cooked, save 1/2 cup of water, then drain immediately into a large colander standing in the sink. Run under cold water to stop the cooking process, shaking it well to remove excess water.
- Meanwhile prepare the dressing, to a small bowl combine all the dressing ingredients to and mix until well combined; set aside.
- Heat oil in a large pan over medium heat. Add frozen corn and sprinkle with cumin, paprika, coriander, salt, and pepper. Cook stirring frequently until it begins to char. Stir in the beans and pasta water, continue to cook for 3-4 minutes longer.
- To assemble the salad, place the cooked pasta, halved tomatoes, onion, black beans, and corn mixture to a large salad bowl.
- Pour the creamy dressing on top of the veggies; toss until evenly coated with dressing.
- Serve immediately or refrigerate until chilled.
Cup of Yum
Notes
- Substitutes:
- Storage:
- Place leftovers in a container and store in the fridge for up to 5-7 days if you didn't add any protein. Suppose it has any chicken or shrimp, store it for three days. Reheat in the microwave when ready to eat. Or serve cold. You may freeze for up to 3 months. Thaw in the fridge before serving. You can store the dressing separately in an airtight container in the refrigerator for up to 5 days.
- Pasta- use any pasta you prefer
- For the Vegan option, use coconut yogurt
- Feel free to add any proteins of choice, like chicken or shrimp
- Use canned or frozen corn
- For gluten-free, use gluten-free pasta
- For dairy-free, use coconut or dairy-free yogurt
Nutrition Information
Calories
355kcal
(18%)
Carbohydrates
71g
(24%)
Protein
17g
(34%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
311mg
(13%)
Potassium
631mg
(18%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
720IU
(14%)
Vitamin C
20mg
(22%)
Calcium
72mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 355
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 71g | 24% |
| Protein | 17g | 34% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 311mg | 13% |
| Potassium | 631mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 20mg | 22% |
| Calcium | 72mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.