Southwestern Pasta Salad

No ratings yet

This Southwestern pasta salad is a fresh and flavorful twist on the classic. Made with tricolor rotini, corn, black beans, tomatoes, peppers, and a zesty homemade southwestern vinaigrette, it is perfect for summer meals, potlucks, and cookouts. It is an easy make-ahead side dish that is colorful, hearty, and full of bold flavor.

Course Appetizer, lunch, Side Dish

Cuisine American, Mediterranean, Mexican

Keyword make ahead, pasta, summer, vegetarian

Prep Time 15

Cook Time 10

Chill Time 1

Total Time 1 25

Servings servings

Calories 345kcal

Author Laura

Equipment

Ingredients

3 cups tricolor spiral pasta uncooked
15 ¼ oz can corn drained
15 oz can black beans rinsed and drained
1 large tomato seeded and chopped
½ cup red onion chopped
½ cup bell pepper chopped (I used orange)
4 oz can chopped green chiles
½ cup olive oil
¼ cup cider vinegar
2 tsp sugar
1 tsp chili powder
¾ tsp salt
½ tsp ground cumin

Instructions

Cook pasta according to package directions until al dente. Drain and rinse with cold water.
In a large bowl, combine the cooled pasta with the corn, black beans, tomato, red onion, and bell pepper.
In a jar with a tight-fitting lid, combine oil, vinegar, sugar, chili powder, salt, and cumin; shake well. I like to use a blender bottle. Pour the dressing over the pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition