Easy Southwest Pasta Salad Recipe

This southwest pasta salad has black beans, peppers, tomatoes, fire-roasted corn and a zesty vinaigrette for a tasty side or lunch.  

– 1 pound dry rotini pasta or other shaped pasta of your choice – 1 tablespoon olive oil – 1 can black beans 15 ounces, drained and rinsed – 1 can fire-roasted corn 14.75 ounces, drained – ½ red bell pepper diced – ½ green bell pepper diced – ½ red onion finely chopped – 8 ounces diced green chile – 10 ounces grape or cherry tomatoes halved – 1 cup shredded Mexican blend cheese – ¼ cup chopped cilantro optional – 1-2 cups diced or shredded cooked chicken optional


For the dressing: – 1 cup mayonnaise – ½ cup sour cream – ¼ cup canned chipotle sauce – ½ teaspoon garlic powder – ½ teaspoon onion powder – ½ teaspoon chili powder – ¼ teaspoon ground cumin – Juice of half a lime – Salt and pepper to taste


Bring a large saucepan of salted water to boil. Cook pasta until al dente per package directions.   


Step 1

Drain and rinse with cold water to stop cooking. Mix with olive oil in a big basin.  

Step 2

Mix mayonnaise, sour cream, chipotle sauce, and seasonings in a medium bowl. After mixing, add lime juice and salt & pepper to taste.   

Step 3

Add more lime juice for an acidic dressing, chipotle sauce for a spicy dressing, or several dashes of your favourite hot sauce.  

Step 4

Mix the dressing with the pasta and salad ingredients. Mix well. Refrigerate for at least 1 hour before serving.  

Step 5

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