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Southwest Pasta Salad

This pasta salad makes a great summer side dish for a potluck or barbecue. You can stir in chopped, cooked chicken to turn it into a quick main dish as well.

Prep Time
20 mins
Cook Time
20 mins
Total Time
28 mins
Servings: 12
Calories: 330 kcal
Course: Side Dish
Cuisine: American

Ingredients

For the Pasta Salad:
  • 16 ounces rotini pasta
  • 15 ounces canned black beans rinsed and drained
  • 15 ounces canned Southwest style corn drained
  • 2 cups halved cherry tomatoes
  • 1 medium orange bell pepper chopped
  • 1 small red onion chopped
  • 1/3 cup chopped cilantro
  • 1 avocado diced
For the Chipotle Ranch Dressing:
  • ½ cup mayonnaise
  • 1/2 cup sour cream
  • 1 chipotle pepper in adobo more to taste
  • 1 lime juiced
  • 2 cloves garlic chopped
  • 2 tablespoons Dill
  • 1 tablespoon cilantro
  • 1 teaspoon chives
  • 1 teaspoon onion powder
  • 1 teaspoon salt

Instructions

To make the salad:
    Cup of Yum
  1. Boil the pasta according to package directions. Rinse pasta under cold water to cool.
  2. Add the cooled pasta to a large bowl along with the beans, corn, pepper, onion, tomatoes, and cilantro. If you’ll be serving right away, add the avocado. If you’re refrigerating and serving later, add the avocado just before serving to prevent browning.
  3. Pour the dressing over the pasta and stir to coat.
  4. Serve immediately or refrigerate until ready to serve.
To make the dressing:
  1. Add all of the ingredients for the dressing to a small blender or food processor and process until smooth and creamy.
  2. Store dressing in an airtight container in the fridge for up to 5 days if you won't be using it right away.

Notes

  • We like the dressing to have just a little kick to it, so we only use one chipotle pepper. If you’d like a spicier dressing, use more peppers. 
  • If you don’t have a blender, finely mince the pepper and garlic and stir the dressing together by hand.
  • You can add cooked, shredded or chopped chicken to this pasta salad if desired.
  • We prefer to chill this salad for a couple of hours to allow the flavors to meld before serving. If you do chill the salad first, wait to chop and add the avocado until right before serving to prevent it from turning brown. It's fine to serve right away, if preferred. 

Nutrition Information

Calories 330kcal (17%) Carbohydrates 47g (16%) Protein 9g (18%) Fat 13g (20%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g Monounsaturated Fat 4g Trans Fat 0.02g Cholesterol 10mg (3%) Sodium 400mg (17%) Potassium 467mg (13%) Fiber 7g (28%) Sugar 5g (10%) Vitamin A 661IU (13%) Vitamin C 26mg (29%) Calcium 43mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 330

% Daily Value*

Calories 330kcal 17%
Carbohydrates 47g 16%
Protein 9g 18%
Fat 13g 20%
Saturated Fat 3g 15%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 4g 20%
Trans Fat 0.02g 1%
Cholesterol 10mg 3%
Sodium 400mg 17%
Potassium 467mg 10%
Fiber 7g 28%
Sugar 5g 10%
Vitamin A 661IU 13%
Vitamin C 26mg 29%
Calcium 43mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.