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Southwest Pasta Salad

May 27, 2021 by thechowdown Last Modified: July 21, 2022

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This southwest pasta salad features black beans, corn, crunchy veggies, avocado and a tangy and flavorful homemade dressing. It is the perfect side dish for summer picnics, BBQs and celebrations!

a large bowl of southwest pasta salad with a serving spoon

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This southwest pasta salad is a fun and flavorful twist on traditional pasta salad. It makes the perfect side dish to grilled chicken, hot dogs and hamburgers.

Make this southwest pasta salad for Memorial Day, 4th of July or any other BBQ or celebration you have going on this summer. It’s easy, can be made ahead of time and is a crowd pleaser! It’s also naturally vegan and can easily be made gluten free.

This pasta salad is also flexible in that it’s possible to omit or substitute an ingredient or two for what you have on hand and still have a delicious and flavorful end result. Here is what I put in my version (substitution options below):

a bowl of bowtie pasta with the pasta salad ingredients on top before being mixed in

Ingredient Notes

Pasta: use a short pasta shape that has nooks and cranies that can ‘catch’ the dressing, such as rotini, farfalle, gemelli or penne.
Black beans: drained and rinsed well.
Corn: fresh is ideal, but frozen works too.
Veggies: we are using red and green bell peppers for color, flavor and crunch, cherry tomatoes, red onion and scallions.
Avocado: avocado adds a touch of creaminess. The lime juice in the dressing will keep it from turning brown.

Dressing Ingredients

Lime juice & zest: the key to this dressing. Adds flavor, zestiness and compliments the other flavors flawlessly.
Cilantro: lots of cilantro to add flavor and freshness.
Oil: I recommend a high quality olive oil, but canola oil or a similar neutral oil will work as well.
White wine vinegar: white wine vinegar is a balanced option that doesn’t overpower the other flavors of the dressing.
Spices: chili powder, cumin, smoked paprika, coriander, salt and pepper.
Garlic

dressing being poured over the bowl of pasta salad ingredients

Equipment

Large pot
Strainer
Small and large mixing bowl
Measuring cups and spoons
Cutting board and knife

How to make the dressing

Finely mince the garlic and chop the fresh cilantro.

In a small mixing bowl, combine the lime juice and zest, chopped cilantro, oil, white wine vinegar, spices and minced garlic. Whisk well to combine. Set aside.

the pasta salad dressing

How to make southwest pasta salad

Cook pasta according to package instructions. Drain pasta and rinse for 10 seconds.

Add pasta to a large mixing bowl along with corn, black beans, red and green bell peppers, cherry tomatoes, avocado, red onions and scallions. Pour over dressing and toss well to ensure everything is coated in dressing.

Taste and adjust seasoning as needed.

Tips and Tricks

  • Don’t overcook the pasta! You want al dente pasta for a nice bite and to prevent mushy pasta salad.
  • If you are not tossing the pasta with dressing right away, toss the pasta with a small amount of oil to prevent sticking.
  • Try to chop your veggies into similar sized pieces that allow you to get every ingredient evenly in each bite.
  • Add the avocado right before serving for ultimate freshness. However, the lime juice in the dressing should help keep it from turning brown.

a close up of the southwest pasta salad

FAQ

What should I serve with this southwest pasta salad?

Protein: hot dogs, hamburgers, ribs, grilled chicken. Try marinating the chicken in a southwest style marinade to compliment the flavors of the pasta salad.

Vegetable sides: corn on the cob, grilled vegetables, green beans

Misc: sandwiches and paninis, deviled eggs, garden or caesar salad, caprese salad

How far in advance can I make this?

I recommend making this pasta salad the day of or day before. Wait to add the avocado right before serving.

How to store pasta salad?

You can store this pasta salad in an air tight container in the refrigerator for up to 7 days.

Should I rinse my pasta?

One of the only times you should rinse pasta is for pasta salad. Rinsing the pasta will stop the cooking process, cool down the pasta and help prevent the pasta from getting sticky and gummy.

How to mix it up

  • Try using fire roasted corn and peppers for extra depth of flavor. You could purchase them fire roasted or char them at a high heat yourself before adding to the pasta salad.
  • Use a variety of beans, such as black, kidney and pinto.
  • Add diced chicken for some additional protein!
  • Try adding in black olives.
  • If you enjoy some heat, add in a finely minced jalapeño (seeds removed)
  • Top everything with crumbly cotija or queso fresco cheese!

a large bowl of southwest pasta salad

Substitutions

Pasta: for a gluten free pasta salad, use gluten free pasta. I like Banza chickpea pasta.
Black beans: If you do not like or have black beans, try pinto or kidney beans.
Cilantro: If you do not have fresh cilantro, use 1 tsp dried cilantro or up the coriander used to 2 tsp. If you do not like cilantro, you can omit it or sub with fresh parsley. Parsley will provide a different flavor but will add freshness similar to cilantro.
White wine vinegar: white wine vinegar is not too strong, nor does it impart too much flavor. However, in a pinch, you can use rice vinegar, red wine vinegar or apple cider vinegar.
Garlic: in a pinch, you can use garlic powder instead of fresh garlic. Use 1 tsp of garlic powder.

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a large bowl of southwest pasta salad with a serving spoon
Print Recipe
5 from 6 votes

Southwest Pasta Salad

This southwest pasta salad features black beans, corn, crunchy veggies, avocado and a tangy and flavorful homemade dressing. It is perfect side dish for summer picnics, BBQs and celebrations!
Prep Time30 minutes mins
Cook Time10 minutes mins
Total Time40 minutes mins
Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: gluten free pasta salad, pasta salad, southwestern pasta salad, vegan pasta salad
Servings: 8 servings

Ingredients

  • 8 oz pasta
  • 1/2 cup corn
  • 1/2 cup black beans drained and rinsed
  • 1/2 cup red bell pepper chopped (approximately 1/2 bell pepper)
  • 1/2 cup green bell pepper chopped (approximately 1/2 bell pepper)
  • 1/2 cup cherry tomatoes quartered
  • 1/4 cup red onion finely diced
  • 1 avocado cubed
  • 1/4 cup scallions chopped (approximately 1 scallion)

Dressing

  • 1/2 cup olive oil
  • 2 tbsp white wine vinegar
  • 1/3 cup fresh cilantro packed and finely chopped
  • 2 cloves garlic finely minced
  • 2 limes zested and juiced
  • 1 tsp chili powder
  • 1 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  • In a small mixing bowl, combine the lime juice and zest, chopped cilantro, oil, white wine vinegar, spices and minced garlic. Whisk well to combine. Set aside. 
  • Cook pasta according to package instructions. Drain pasta and rinse for 10 seconds.
  • Add pasta to a large mixing bowl along with corn, black beans, red and green bell peppers, cherry tomatoes, avocado, red onions and scallions.
  • Pour over dressing and toss well to ensure everything is coated in dressing. Taste and adjust seasoning as needed. 

 

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Reader Interactions

Comments

  1. Ramona

    June 2, 2021 at 10:22 am

    5 stars
    This pasta salad looks absolutely wonderful and so colourful I can’t wait to make it. Perfect for summer.

    Reply
  2. Tammy r seed

    June 2, 2021 at 10:50 am

    5 stars
    These were absolutely delicious, thank you for posting! Even my kids enjoyed it which is huge!

    Reply
    • thechowdown

      June 9, 2021 at 10:44 pm

      I am so happy to hear that!

      Reply
  3. Nora

    June 2, 2021 at 3:18 pm

    5 stars
    I love pasta salad! It’s such a perfect, colorful summer food! Thanks for sharing!

    Reply
  4. William Wagner

    June 2, 2021 at 8:00 pm

    5 stars
    Can’t wait to try this! It looks like the perfect side dish to some juicy burgers. Thanks!

    Reply
  5. Jere Cassidy

    June 3, 2021 at 2:04 pm

    5 stars
    It’s amazing the simple ingredients for the salad turn into so much incredible flavor and it makes a great lunch by itself. This is a keeper and perfect to make and keep in the fridge for several meals.

    Reply
    • thechowdown

      June 9, 2021 at 10:44 pm

      I know I ate my leftovers for lunch the next day :). Definitely a great idea!

      Reply
  6. Leslie

    June 3, 2021 at 2:28 pm

    5 stars
    Chopping the ingredients into smaller pieces is such a great tip for this recipe! This is a fun pasta salad recipe!

    Reply

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Welcome to the Thechowdown!

My name is Kasey and I love to cook. On my site, you will find a variety of delicious and wholesome recipes, as well as cooking tips, 'how-to' guides and 'favorites' lists. I hope to spread the passion for cooking to you! Read More…

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