Description
A vibrant and flavorful Southwest Pasta Salad that’s perfect for picnics, potlucks, or as a side dish. Packed with fresh vegetables, beans, and a zesty dressing, this salad is sure to please a crowd.
Ingredients
Scale
- 8 ounces pasta (cooked and cooled)
- 1 can (15 ounces) black beans (rinsed and drained)
- 1 cup corn (canned or frozen and thawed)
- 1 red bell pepper (diced)
- 1 cup cherry tomatoes (halved)
- 1/2 red onion (finely chopped)
- 1 avocado (diced)
- 1/4 cup fresh cilantro (chopped)
- 1/2 cup lime juice
- 1/4 cup olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked pasta, black beans, corn, red bell pepper, cherry tomatoes, red onion, avocado, and cilantro.
- In a separate small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- Feel free to add grilled chicken or shrimp for added protein.
- You can substitute any of the vegetables with your favorites or what you have on hand.
- This salad is best enjoyed within 1-2 days for optimal freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 200
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 43
- Fiber: 9
- Protein: 9
Keywords: southwest pasta salad, easy pasta salad, cold pasta salad, vegetarian pasta salad, healthy pasta salad