Southwestern Pasta Salad

This southwestern pasta salad is so hearty it can also double as a main.

Southwestern Pasta Salad: A Side Or A Meal

It’s summer so I’m very into pasta salads! My go-to recipe is my Loaded Pasta Salad, but I love trying something new and thinking outside the box.

While it’s true that pasta salad may be eaten year round, I always seem to associate it with summer. It’s absolutely perfect for picnics and cookouts. Since it contains no meat and is coated with a tasty vinaigrette dressing, it’s not quick to spoil if the weather is warm. And because it contains no meat it can easily convert to a vegan meal–by substituting the honey in the dressing for sugar.

As Attractive As It Is Tasty

I just love the look of this salad because it’s bursting with bright colors and generally what pleases the eye pleases the tummy! This salad is no exception.

It uses basically the same veggies as my Santa Fe Chicken and I love that flavor combination.

Last week, my friend Laureen from Art & The Kitchen, shared her recipe for Santa Fe Salad. I knew right then I either had to make it or give it a new twist. I thought it would be fantastic combined with pasta, and I wasn’t wrong. This salad is outstanding.

Add On But Keep To The Basics

While you can feel free to add other veggies or beans to the mix, it’s best to keep to the basic veggie blend.

The basic blend is black beans that are rinsed and drained, red bell pepper, red onion and cilantro.

I usually add a bit of corn to the mix because I like the pop of color it gives.

The Recipe

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Southwestern Pasta Salad

This southwestern pasta salad is so hearty it can also double as a main.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: salads, side dishes, vegetarian dishes

Cuisine: Tex-Mex

Keyword: pasta salad recipe, southwestern salad, Tex-Mex

Servings: 6 -8

Calories: 258kcal

Author: Judith Hannemann

Ingredients

• 8 oz dry spiral pasta (or your favorite shape)
• 1 cup canned black beans rinsed & drained
• 1/4 cup chopped red onion
• 1/2 cup cooked whole-kernel corn
• 2-4 tbsp chopped fresh cilantro
• 1/2 cup assorted color sweet bell peppers cut in thin strips
• Salt & pepper to taste

DRESSING

• Juice of 2 limes
• 1/4 cup olive oil
• 1 clove garlic finely minced
• 1/2 tbsp honey
• pinch of cumin
• Salt & pepper to taste

Instructions

• Cook pasta according to package directions. Drain and rinse under cold water.
• Place pasta, beans, red onion, corn, cilantro and peppers in a large bowl.
• Place all dressing ingredients in a small container (with a lid), and shake well to combine.
• Add dressing to pasta mixture and toss to combine. Serve immediately or chill until ready to use.

Nutrition

Serving: 1serving | Calories: 258kcal | Carbohydrates: 36g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 114mg | Potassium: 209mg | Fiber: 4g | Sugar: 3g | Vitamin A: 398IU | Vitamin C: 17mg | Calcium: 18mg | Iron: 1mg

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*Adapted from Art & The Kitchen