Southwest Pasta Salad is a refreshing and vibrant dish that perfectly captures the essence of southwestern cuisine. Packed with colorful vegetables, hearty beans, and a tangy lime dressing, this pasta salad is ideal for summer picnics, quick and easy meals, or a healthy lunch option.
Ingredients
Scale:
8 oz rotini or fusilli pasta
1 cup cherry tomatoes, halved
1 cup canned black beans, rinsed and drained
1 cup canned corn, drained
1 red bell pepper, diced
1 ripe avocado, diced
1/2 small red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1/3 cup olive oil
Juice of 2 limes
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper, to taste
Optional: Queso fresco or feta cheese, crumbled
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water.
In a small bowl, whisk together olive oil, lime juice, red wine vinegar, ground cumin, chili powder, salt, and pepper. Adjust seasoning to taste. Let the dressing sit for 5 minutes.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, black beans, corn, red bell pepper, avocado, red onion, and cilantro. Toss gently to mix.
Pour the prepared dressing over the pasta and vegetable mixture. Toss well to ensure everything is evenly coated.
Cover and refrigerate the salad for at least 30 minutes. Serve chilled, garnished with crumbled queso fresco or feta cheese if desired.
