Southwestern Pasta Salad


Sure! Here’s a recipe for Southwestern Pasta Salad:


  • 8 ounces (225g) rotini or fusilli pasta
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels (fresh or canned)
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sliced black olives
  • 1/2 cup shredded cheddar cheese
  • 1 avocado, diced

For the dressing:

  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste


  1. Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.

  1. In a large bowl, combine the cooked pasta, black beans, corn, red bell pepper, red onion, cherry tomatoes, cilantro, black olives, and cheddar cheese. Toss gently to mix.
  2. In a small bowl, whisk together the olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper to make the dressing.
  3. Pour the dressing over the pasta salad and toss until all the ingredients are evenly coated.
  4. Gently fold in the diced avocado, being careful not to mash it too much.
  5. Taste and adjust the seasoning if needed.
  6. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
  7. Before serving, give the pasta salad a final toss and garnish with additional cilantro if desired.

Enjoy your Southwestern Pasta Salad! It’s a refreshing and flavorful dish that’s perfect for picnics, potlucks, or as a side dish for any meal.


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