Southwest Pasta Salad
This southwest pasta salad features rotini, black beans, corn, bell pepper, and a creamy cilantro-lime dressing for a fresh, flavorful side or main dish.
Equipment
- Large pot To cook the pasta
- Large Bowl To toss the salad
Ingredients
- 12 ounces short pasta rotini or penne
- 1 can black beans 15 oz, drained and rinsed
- 1 cup corn kernels canned or frozen and thawed
- 1 red bell pepper diced
- ½ cup green onions chopped
- ½ cup Greek yogurt or mayo base for dressing
- ¼ cup fresh cilantro chopped
- 2 tablespoons lime juice freshly squeezed
- 1 teaspoon lime zest optional, for extra tang
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- salt and pepper to taste
- 1 avocado diced, add just before serving
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool.
- In a bowl, whisk Greek yogurt or mayo, lime juice, lime zest, cilantro, chili powder, cumin, salt, and pepper until smooth.
- Toss cooled pasta with black beans, corn, bell pepper, and green onions in a large bowl.
- Pour dressing over the salad and stir until everything is evenly coated.
- Fold in diced avocado, cover, and refrigerate for at least 30 minutes before serving.
Notes
- For added protein, stir in grilled chicken or shrimp.
- Swap in pinto beans for a different bean option.
- Keep avocado separate if storing for more than a day.
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