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
- 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
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.