Southwest Corn & Black Bean Pasta Salad Recipe

Southwest Pasta Salad is a chilled pasta dish that’s ideal for barbecues, potlucks, or as a simple side. It can be prepared in advance, making it a convenient option for meal planning.

This bright, flavorful salad combines creamy corn and a touch of smoky heat from chipotle for a refreshing summer side everyone will enjoy.

This is a simple, crowd-pleasing southwest pasta salad that pairs perfectly with grilled chicken, steak, or burgers. It improves as it chills, so making it a day ahead is a great idea. Note: this recipe does not use mayonnaise.

Southwest pasta salad ingredients

This quick pasta salad is packed with bold, complementary flavors:

• pasta
• black beans
• corn
• diced pimentos
• green onions
• chopped cilantro
• pepper-jack cheese
• cream style corn
• chipotle sauce
• juice of one lime
• avocado (add just before serving)

How to make southwest pasta salad

Cook the pasta according to the package directions. Drain and rinse under cold water to stop the cooking and cool the noodles.

While the pasta cooks, prepare the dressing by combining the cream-style corn, chipotle sauce, and lime juice until smooth. Set aside.

Drain and rinse the canned black beans and corn, then add them to the cooled pasta. Add diced pimentos, chopped green onions, cilantro, and diced pepper-jack cheese.

Pour the dressing over the pasta mixture and toss gently until everything is evenly coated. Cover and refrigerate for at least two hours to let flavors meld. Add diced avocado right before serving to prevent browning.

Tips for making the best southwest pasta salad

• Hold off on adding avocado until just before serving to avoid browning.
• 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 3 days.

Other recipes you might like:

• easy tuna salad
• greek orzo pasta salad
• tarragon chicken salad
• creamy sun dried tomato basil pasta