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Close square overhead image of a bowl of southwest pasta salad.
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Easy Southwest Pasta Salad

A creamy cold pasta salad with rotini, corn, black beans, sharp cheddar, and fresh cilantro, all tossed in a honey-lime dressing warmed up with chili powder, smoked paprika, and cumin. Make it ahead for an easy, crowd-friendly cookout or potluck side.
Course Salad, Side Dish
Cuisine American
Keyword creamy Southwest pasta salad, Southwest pasta salad, Southwest pasta salad recipe, Southwestern pasta salad, Tex-Mex pasta salad
Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 people
Calories 462kcal
Author Blair Lonergan

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.
    Cooked and drained pasta in a large mixing bowl.
  • In a large bowl, combine the cooled pasta, corn, black beans, tomatoes, bell pepper, red onion, cheese, and cilantro.
    Adding corn, beans, and other ingredients to the cooked pasta.
  • In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, honey, and all of the spices until smooth and creamy.
    Whisking together the creamy honey lime southwest dressing.
  • Pour the dressing over the pasta mixture and toss until everything is evenly coated.
    Combining the pasta salad ingredients with the dressing.
  • Cover and refrigerate for at least 1 hour to let the flavors come together.
    Close horizontal overhead image of a bowl of southwest pasta salad.
  • 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.
    Close up horizontal side shot of a bowl of southwest pasta salad.

Video

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.

Nutrition

Serving: 1/8 of the recipe | Calories: 462kcal | Carbohydrates: 51g | Protein: 14g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 661mg | Potassium: 432mg | Fiber: 6g | Sugar: 6g | Vitamin A: 950IU | Vitamin C: 28mg | Calcium: 146mg | Iron: 2mg