This vibrant Southwest Pasta Salad is a perfect blend of bold flavors, colorful ingredients, and zesty spices, making it an ideal dish for potlucks, picnics, or a quick weeknight meal. Packed with fresh vegetables, protein-rich beans, and a creamy chipotle dressing, this recipe is sure to become a crowd-pleaser. Whether you’re searching for a healthy pasta salad or a Southwest-inspired dish, this recipe delivers on taste and nutrition.
Ingredients :
8 oz rotini pasta (or your favorite short pasta)
1 can (15 oz) of black beans
1 cup corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1 avocado, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and finely chopped
1/2 cup shredded cheddar cheese (optional)
For the Creamy Chipotle Dressing :
1/2 cup Greek yogurt or sour cream
1/4 cup mayonnaise
2 tbsp lime juice
1-2 tsp chipotle chili powder (adjust to taste)
1 tsp ground cumin
1 tsp smoked paprika
1 clove garlic, minced
Salt and pepper to taste
Method :
Cook the Pasta: Bring a large pot of salted water to a boil. As directed on the package, cook the rotini pasta until it’s al dente. Drain and rinse under cold water to cool. Set aside.
Prepare the Vegetables: In a large mixing bowl, combine the black beans, corn, cherry tomatoes, red bell pepper, avocado, red onion, cilantro, and jalapeño (if using).
Make the Dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, chipotle chili powder, cumin, smoked paprika, garlic, salt, and pepper until smooth. Adjust seasoning to taste.
Assemble the Salad: Add the cooled pasta to the bowl with the vegetables. Add creamy chipotle dressing to the salad and mix. Top with the shredded cheddar cheese, if using.
Chill and Serve: Cover and refrigerate the Southwest Pasta Salad for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.