Southwest Pasta Salad

Southwest Pasta Salad is the perfect spicy and colorful solution for your breezy picnic life.

  • Author: Renee Rendall
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Southwest
  • Diet: Vegetarian


  • 1/2 pound small pasta, your favorite shape or whatever's in your pantry
  • zest of 2 limes
  • 1 can black beans, drained and rinsed
  • 1/2 bell pepper, diced
  • 3 green onions, chopped (I use scissors)
  • 1/2 cup frozen corn
  • 1/2 cup shredded pepper jack cheese

for the dressing

  • 6 Tbsp lime juice (Use what you can get from the limes you zested earlier, then top up with bottled lime juice if you need to)
  • 1/4 cup cider vinegar
  • 4 cloves garlic, minced
  • 1-1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp salt
  • 2 tsp sugar
  • 3/4 cup olive oil


  1. Cook your pasta in a large pot of boiling salted water, according to the time on the package. Drain
  2. Zest your lime into the bottom of a large mixing bowl.
  3. Add the black beans, bell pepper, green onion, corn, and cheese. Stir to combine.
  4. Add the pasta and stir it up.
  5. The easiest way to make the dressing is to combine all the ingredients in a jar with a tight fitting lid. Give it a good shake until the oil has mixed in. If you need to mix this in a bowl, whisk together all ingredients apart from the oil, the drizzle the oil in slowly while whisking all the while until everything is well combined.
  6. Pour the about 2/3 of the dressing over your salad and give it a stir. If you want more, add it. If not, save it for when you're ready to serve. You might find that after the pasta salad has cooled in the fridge, it can take a little more. Drizzle it over and stir well before serving.
  7. Allow the salad to chill in the fridge for at least an hour, but overnight is even better.


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