Southwest Pasta Salad is a refreshing cold pasta salad, ideal for barbecues, potlucks, or as a simple side dish. It keeps well and can be made ahead to simplify meal planning.
This vibrant salad combines creamy corn and spicy chipotle sauce with fresh vegetables and pepper-jack cheese for a lively southwestern flavor. It’s easy to prepare and pairs perfectly with grilled chicken, steak, or burgers.
This is a favorite crowd-pleasing southwest pasta salad — straightforward to make and sure to be enjoyed by friends and family. The salad is best served cold and improves in flavor as it chills, so making it a day ahead is recommended. Note: this version contains no mayonnaise.
Southwest pasta salad ingredients
A quick list of ingredients that deliver bold, balanced flavor:
- pasta (dry)
- black beans (rinsed and drained)
- corn (rinsed and drained)
- diced pimentos
- green onions, chopped
- chopped cilantro
- pepper-jack cheese, diced
- cream-style corn
- chipotle sauce (or a chipotle-flavored hot sauce)
- juice of one lime
- avocado (add just before serving)
How to make southwest pasta salad
1. Cook the pasta according to package directions. Drain and rinse under cold water to stop cooking and cool the noodles.
2. While the pasta cooks, prepare the dressing by combining the cream-style corn, chipotle sauce, and lime juice in a bowl. Whisk until smooth and set aside.
3. Drain and rinse the canned black beans and corn, then add them to the cooled pasta.
4. Add diced pimentos, chopped green onions, cilantro, and diced pepper-jack cheese. Pour the dressing over the mixture and toss gently to coat everything evenly.
5. Cover and chill the salad in the refrigerator for at least two hours; flavors meld as it chills. Dice the avocado and stir it in just before serving to prevent browning.
Tips for making the best southwest pasta salad
- Add the avocado only at the last moment to keep it fresh and green.
- If you can’t find canned chipotle sauce, substitute a chipotle-flavored hot sauce to taste.
- Store leftovers covered in the refrigerator for up to three days.
Other recipes you might like:
- easy tuna salad
- greek orzo pasta salad
- tarragon chicken salad
- creamy sun dried tomato basil pasta
Southwest Pasta Salad
Amy Duska
Pin Recipe
10
15
25
Ingredients
- 16 oz. dry pasta
- 1 can black beans rinsed and drained
- 1 can corn rinsed and drained
- ¼ cup diced pimentos
- 3 green onions chopped
- ¼ cup chopped cilantro
- 4 oz. pepper-jack cheese diced
- ½ cup cream style corn
- 2 tablespoons chipotle sauce
- juice of one lime
- 1 avocado
Instructions
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Cook the pasta according to package directions, then drain and rinse under cold water.
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Toss the pasta with the beans, corn, pimentos, green onions, cilantro, cheese, and dressing in a large bowl. Refrigerate for at least 2 hours to let the flavors meld.
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Dice the avocado and add it just before serving. Store any leftovers covered in the refrigerator for up to 3 days.
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