This easy Southwest pasta salad skips the vinaigrette and goes creamy instead, with a honey-lime dressing that’s warmed up with chili powder, smoked paprika, and cumin. Tossed with corn, black beans, sharp cheddar, and fresh cilantro, it’s the cookout side that always disappears first!
More cold pasta salads:
Before You Get Started
A few small things make a big difference with this salad. Run through these before you start:
- Cool the pasta completely before you toss it. Warm pasta thins out the dressing, wilts the veggies, and turns the cheese greasy. Drain, rinse under cold water until the noodles feel cool to the touch, and let them sit for a few minutes before adding anything else.
- Reserve a few extra spoonfuls of mayo for serving. The pasta drinks up the dressing as it chills, so a salad that looks perfectly creamy when you mix it can be dry an hour later. Stir in a spoonful or two of mayo right before you serve to bring it back to life.
- Salt the pasta water generously. Cold pasta needs to be seasoned from the inside or it’ll taste flat once it’s tossed with the dressing. Aim for water that tastes like the sea.
How to Make Southwest Pasta Salad
This salad comes together with about 20 minutes of active prep, plus an hour in the fridge to let everything come together. Here’s how it goes:
Step 1: Cook the Pasta
Bring a large pot of well-salted water to a boil. Cook the pasta to al dente according to the package directions. Drain, then rinse under cold water until the noodles are completely cool.
⭢ Rinsing matters here. It stops the cooking process and washes away excess starch so the pasta doesn’t stick together. The pasta should feel cool to the touch before moving on.
Step 2: Combine the Salad Ingredients
In a large bowl, toss the cooled pasta with the corn, black beans, halved cherry tomatoes, diced red bell pepper, red onion, shredded cheddar, and chopped cilantro.
⭢ If cilantro isn’t your favorite, swap it for chopped parsley or sliced green onion. The flavor leans a little less Southwest, but it’s still a great salad. Pepper jack or cotija can stand in for the cheddar, depending on whether you want a little heat or a more traditional crumble.
Step 3: Whisk the Dressing
In a separate bowl, whisk together the mayo, sour cream, lime juice, honey, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper until smooth and creamy.
Give the dressing a quick taste before adding it to the salad. This is the easiest time to adjust the salt, brighten it with more lime, or add a touch more honey. If you like a little heat, stir in a pinch of cayenne, a finely diced jalapeño, or even a spoonful of chopped chipotle in adobo.
Step 4: Toss and Chill
Pour the dressing over the pasta mixture and toss until everything is evenly coated. Cover and refrigerate for at least 1 hour before serving.
The flavor really improves as it sits. One hour works, but if you can give it 2 to 3 hours, it’s even better.
Step 5: Stir, Taste, and Serve
Give the salad a good stir before serving. If it looks a little dry after chilling, stir in extra mayo a tablespoon at a time to loosen it up. Taste and adjust the salt, pepper, or lime as needed.
⭢ For extra crunch and richness, fold in diced avocado just before serving so it stays fresh, or top each portion with crushed tortilla chips or Fritos right at the table.
This pasta salad slides right onto any Tex-Mex or cookout plate. It’s especially good with grilled mains, taco-night dinners, or anything with smoky char from the grill. Try it alongside my sheet pan fajitas, taco quesadillas, cowboy caviar chicken, or a big pot of taco soup.
Storage, Freezing, and Make-Ahead
- Make-ahead: Make it up to 24 hours in advance. The flavors deepen as it chills. Stir in a spoonful of mayo right before serving to refresh it.
- Storage: Cover and refrigerate for 3 to 4 days. The vegetables soften and the dressing thins out the longer it sits, so it’s best within the first 2 days.
- Freezing: Don’t freeze this one. The mayo-based dressing will break and the vegetables get watery when thawed.
Frequently Asked Questions
What’s the best pasta for Southwest pasta salad?
Rotini, bowtie, penne, or medium shells all work well. Their ridges and curves hold onto the creamy dressing so every bite is well-coated.
How do I make this spicier?
Stir in a pinch of cayenne, some chopped chipotle in adobo, jalapeños, or a dash of hot sauce to the dressing. It’s easiest to adjust the heat gradually since you can always add more, but you can’t take it out.
Can I leave out the cilantro?
Absolutely. Swap in chopped fresh parsley or sliced green onion instead. Cilantro can taste soapy to some folks, so feel free to skip it without a second thought.
More Cold Pasta Salads You’ll Love
Watch How to Make It
Easy Southwest Pasta Salad
Ingredients
For the salad:
- 12 oz. rotini (or bowtie pasta)
- 1 cup corn (fresh, canned and drained, or thawed frozen)
- 1 (15 oz.) can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- ½ cup finely diced red onion
- 1 cup shredded sharp cheddar or Colby Jack cheese
- ¼ cup chopped fresh cilantro
For the dressing:
- ¾ cup mayonnaise, plus more as needed
- ¼ cup sour cream (or plain Greek yogurt)
- 3 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground black pepper
- Optional: pinch of cayenne for heat
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta to al dente per package directions. Drain and rinse under cold water until the noodles are cool to the touch.
- In a large bowl, combine the cooled pasta, corn, black beans, tomatoes, bell pepper, red onion, cheese, and cilantro.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, honey, and all of the spices until smooth and creamy.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour to let the flavors come together.
- Before serving, give the salad a good stir. The pasta will absorb some of the dressing as it sits, so stir in extra mayonnaise (a tablespoon at a time) to loosen it as needed. Taste and adjust the seasoning.
Notes
- Pasta shape: Rotini and bowtie are ideal. Any ridged or curled short pasta will work. Avoid smooth shapes like ziti since the dressing won’t cling.
- Cool the pasta completely before tossing with the dressing. Warm pasta thins the dressing and turns the cheese greasy.
- Make-ahead: The salad can be made up to 24 hours in advance. Refresh with a spoonful of mayo just before serving.
- Heat options: Add a pinch of cayenne, a chopped chipotle in adobo, or a finely diced jalapeño to the dressing for more heat.
- Cheese swaps: Pepper jack adds a kick. Cotija adds a more authentic Mexican crumble.
- Add-ins: Stir in diced avocado, crushed tortilla chips, or Fritos right before serving for extra texture. Don’t add avocado early since it browns.
- Make it a meal: Add cooked, diced grilled chicken, cooked shrimp, or chopped leftover fajita steak to turn this into an entrée.
- Storage: Keep covered in the fridge for 3 to 4 days. Best within the first 2 days. Don’t freeze.
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