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A bowl of Southwest pasta salad with black beans, veggies, and a homemade dressing.
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Fresh and Zesty Southwest Pasta Salad

This Southwest Pasta Salad is loaded with fresh veggies, hearty black beans, and tender pasta, all tossed in a bright, zesty cilantro lime vinaigrette. It’s a colorful, flavor-packed dish that’s perfect for potlucks, meal prep, or any sunny day — and it’s naturally vegetarian!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 - 10 servings
Calories 304kcal

Ingredients

Pasta salad

  • 8 ounces rotini pasta or other short pasta
  • 1 15-ounce can black beans drained and rinsed
  • 1 cup corn kernels cooked, frozen and thawed, or drained canned corn
  • 2 roma tomatoes diced small
  • ½ red onion diced small
  • 1 large red bell pepper or other colored bell pepper, diced small
  • 1 avocado diced
  • ¼ cup cilantro chopped

Lime cumin vinaigrette

US Customary - Metric

Instructions

Cook the Pasta

  • Bring a pot of salted water to boil and add the rotini pasta. Cook until al dente, about 7-9 minutes. Drain and rinse the pasta when it's finished cooking.
    8 ounces rotini pasta

Make the Dressing

  • Combine garlic, zest, juice, white vinegar, chipotle chili powder, cumin, oregano, onion powder, and olive oil in a small blender.
    2-3 garlic cloves, 2 limes, 2 tablespoons white vinegar, ¼ teaspoon chipotle chili powder, ½ teaspoon cumin, ½ teaspoon onion powder, ¼ teaspoon dry mustard, ¼ teaspoon oregano, ⅓ cup extra virgin olive oil, Salt and pepper to taste
  • Blend until smooth. Add salt and pepper to taste.
    Salt and pepper to taste
  • Allow the dressing to sit while you assemble the salad.

Assemble the Salad

  • Chop up your veggies as instructed in the recipe card.
  • Place pasta, beans, cilantro and veggies into a mixing bowl. Toss to combine.
    1 15-ounce can black beans, 1 cup corn kernels, ½ red onion, 1 large red bell pepper, 1 avocado, ¼ cup cilantro, 2 roma tomatoes
  • When ready to eat, add the dressing to the pasta and veggies. Toss to coat the veggies and pasta.

Notes

  • Don't overcook the pasta. Cook just until al dente and don't forget to salt your pasta water.
  • Rinse the pasta after cooking to help the pasta cool down faster and to remove excess starch which can cause the pasta to stick in the salad. 
  • If you prepare the salad more than 1-2 hours ahead of time, wait to cube and stir in the avocado right before serving. 
  • To make it ahead of time, whisk up the dressing as directed in the recipe card and store it in an airtight container in the refrigerator for up to 3 days. Combine the pasta, beans, and vegetables – omitting the avocado– and store in a separate airtight container. Toss the pasta mixture with freshly cut avocado and the dressing before serving and enjoy!

Nutrition

Calories: 304kcal | Carbohydrates: 39g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 253mg | Potassium: 458mg | Fiber: 8g | Sugar: 3g | Vitamin A: 753IU | Vitamin C: 36mg | Calcium: 42mg | Iron: 2mg