Southwest Pasta Salad is a chilled pasta salad ideal for barbecues, potlucks, or as an easy side dish. It keeps well and can be prepared ahead to simplify meal planning.
Bright, fresh, and full of bold Southwestern flavors, this pasta salad pairs wonderfully with grilled chicken, steak, burgers, or shrimp.
This is a simple, crowd-pleasing Southwest pasta salad that gets better after a few hours in the fridge. It contains no mayonnaise and benefits from chilling so the flavors meld.
Southwest pasta salad ingredients
This quick and easy salad combines creamy, spicy, and fresh elements:
- pasta (dry)
- black beans (rinsed and drained)
- corn (rinsed and drained)
- diced pimentos
- green onions (chopped)
- chopped cilantro
- pepper-jack cheese (diced)
- cream-style corn
- chipotle sauce (or chipotle-flavored hot sauce)
- juice of one lime
- avocado (add right before serving)
How to make southwest pasta salad
1. Cook the pasta according to package directions. Drain and rinse under cold water to stop cooking and cool the pasta.
2. While the pasta cooks, whisk the dressing components together in a bowl until smooth and well combined. Set aside.
3. Drain and rinse the canned black beans and corn, then add them to the cooled pasta.
4. Add the diced pimentos, chopped green onions, cilantro, pepper-jack cheese, and the dressing. Toss gently to coat all ingredients evenly.
5. Cover and refrigerate for at least two hours to let the flavors develop. Add diced avocado just before serving to avoid browning.
Tips for making the best southwest pasta salad
- Wait to add the avocado until serving time to keep it fresh and green.
- If you can’t find canned chipotle sauce, substitute any chipotle-flavored hot sauce or a small amount of minced chipotle in adobo to taste.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a lighter version, reduce the pepper-jack or swap for a milder cheese; for more heat, add extra chipotle or a pinch of cayenne.
Other recipes you might like:
- easy tuna salad
- greek orzo pasta salad
- tarragon chicken salad
- creamy sun-dried tomato basil pasta
Southwest Pasta Salad
Amy Duska
Pin Recipe
Ingredients
- 16 oz. dry pasta
- 1 can black beans rinsed and drained
- 1 can corn rinsed and drained
- ¼ cup diced pimentos
- 3 green onions chopped
- ¼ cup chopped cilantro
- 4 oz. pepper-jack cheese diced
- ½ cup cream-style corn
- 2 tablespoons chipotle sauce
- juice of one lime
- 1 avocado
Instructions
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Cook the pasta according to package directions; drain and rinse under cold water.
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Toss the pasta with the black beans, corn, pimentos, green onions, cilantro, pepper-jack cheese, cream-style corn, chipotle sauce, and lime juice in a large bowl. Refrigerate for at least 2 hours.
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Dice the avocado and add it to the salad just before serving. Store leftovers covered in the refrigerator for up to 3 days.
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