Southwest Pasta Salad
A creamy and colorful Southwest pasta salad made with pasta, black beans, corn, tomatoes, peppers, cheese, and a zesty lime dressing.
Equipment
- large pot
- colander
- large mixing bowl
- small bowl
- spoon
- knife
- cutting board
Ingredients
Ingredients
- 12 oz rotini pasta
- 15 oz black beans rinsed and drained
- 1 cup corn drained or thawed
- 1 red bell pepper diced
- 1 cup cherry tomatoes halved
- 0.5 cup shredded cheddar or pepper jack cheese
- 0.25 cup green onions sliced
- 0.5 cup sour cream
- 0.25 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp chili powder
- 0.5 tsp cumin
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- salt and black pepper to taste
- avocado, cilantro, or tortilla chips optional for serving
Instructions
- Bring a large pot of salted water to a boil.
- Cook the rotini pasta according to the package directions until tender.
- Drain the pasta and rinse it under cold water to cool.
- Add the cooled pasta to a large mixing bowl.
- Add black beans, corn, red bell pepper, cherry tomatoes, cheese, and green onions.
- In a small bowl, mix sour cream, mayonnaise, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
- Pour the dressing over the pasta salad.
- Toss gently until everything is evenly coated.
- Chill for at least 30 minutes if possible.
- Stir before serving and add avocado, cilantro, or tortilla chips if desired.
Notes
Pasta absorbs dressing as it chills, so stir before serving and add a little extra lime juice or sour cream if the salad looks dry.