Southwest Pasta Salad

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Southwest Pasta Salad :-This southwest pasta salad is excellent for either a tasty side dish or a hearty lunch since it is bursting with black beans, peppers, tomatoes, and corn that has been roasted over an open flame. It is also topped with a spicy vinaigrette.

Southwest Pasta Salad

Ingredients :

  • 1 pound dry rotini pasta or other shaped pasta of your choice
  • 1 tablespoon olive oil▢1 can black beans 15 ounces, drained and rinsed
  • 1 can fire-roasted corn 14.75 ounces, drained
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • ½ red onion finely chopped
  • 8 ounces diced green chiles
  • 10 ounces grape or cherry tomatoes halved
  • 1 cup shredded Mexican blend cheese
  • ¼ cup chopped cilantro optional
  • 1-2 cups diced or shredded cooked chicken optional

For the dressing:

  • 1 cup mayonnaise
  • ½ cup sour cream
  • ¼ cup canned chipotle sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • Juice of half a lime
  • Salt and pepper to taste


Instructions  :

  • With a big saucepan filled with water that has been seasoned, bring the water to a boil. In accordance with the instructions provided on the packaging, you should add the pasta and continue cooking it until it reaches the al dente stage.
  • After the cooking process is over, the food should be drained and rinsed with cold water once it has been thoroughly cleaned. The ingredients should be placed in a big mixing basin, and then the olive oil should be tossed with them.


  • Be sure to get the dressing ready by: The mayonnaise, sour cream, chipotle sauce, and seasonings should be placed in a medium bowl and mixed together until they are completely incorporated into one another.
  • Following the completion of the blending process, the lime juice, salt, and pepper should be added to taste. If you want the dressing to have a higher acidity level, you can add extra lime juice to the mixture.


  • On the other hand, if you want the dressing to be more spicy, you can add more chipotle sauce or several dashes of the hot sauce that you prefer.
  • Make sure that the dressing is incorporated into the pasta, in addition to the other components that make up the salad. When you want to blend, stir it.
  • Cover and place in the refrigerator for at least an hour before serving. This should be done before serving.


Notes :

  • Make use of the time while your pasta is cooking to prepare your peppers, onions, and cherry tomatoes, as well as to drain your beans and corn.


Nutrition :

  • Calories: 629kcalCarbohydrates: 67gProtein: 22gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 14gMonounsaturated
  • Fat: 8gTrans Fat: 0.1gCholesterol: 44mgSodium: 426mgPotassium: 595mgFiber: 8gSugar: 7gVitamin A: 994IUVitamin
  • C: 34mgCalcium: 221mgIron: 3mg



How long is this pasta salad good for?

  • The southwest pasta salad can be kept in the refrigerator for three to four days if it is stored in an airtight container.


Can I make this ahead of time?

  • In a word, yes. This recipe is simple enough that you may simply prepare it the night before you intend to serve it.
    Since you can cook it ahead, it’s perfect for meal planning. You might want to try preparing it on a Sunday evening and then divide it up into smaller containers so that you can consume it for lunch on the days that follow


Southwest pasta salad mix-ins added to a white bowl, ready to be stirred together.

What’s the best pasta to use in this pasta salad?

  • It is my personal preference to use rotini pasta in my pasta salads; however, you are free to use any other type of pasta according to your preferences, including bowtie (farfalle), elbow macaroni, shells (conchiglie), or radiatori.
  • Avoid consuming long noodles such as spaghetti or fettuccine to avoid discomfort. Make sure to save those for dishes such as the simple fettuccine alfredo or the carbonara pasta.


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