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a large bowl of southwest pasta salad with a serving spoon
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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
Cook Time10 minutes
Total Time40 minutes
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.