Healthy Southwest Pasta Salad Recipe

This southwest pasta salad has black beans, peppers, tomatoes, fire-roasted corn and a zesty vinaigrette for a tasty side or lunch.  


– 1 pound dry rotini pasta or other shaped pasta of your choice – 1 tablespoon olive oil – 1 can black beans 15 ounces, drained and rinsed – 1 can fire-roasted corn 14.75 ounces, drained – ½ red bell pepper diced – ½ green bell pepper diced – ½ red onion finely chopped – 8 ounces diced green chile – 10 ounces grape or cherry tomatoes halved – 1 cup shredded Mexican blend cheese – ¼ cup chopped cilantro optional – 1-2 cups diced or shredded cooked chicken optional


For the dressing: – 1 cup mayonnaise – ½ cup sour cream – ¼ cup canned chipotle sauce – ½ teaspoon garlic powder – ½ teaspoon onion powder – ½ teaspoon chili powder – ¼ teaspoon ground cumin – Juice of half a lime – Salt and pepper to taste


As the water boils, add salt to a big pot. Follow the advice on the package to cook the pasta until it is al dente after adding it.   

Step 1

To stop the heating process, drain and rinse with cold water after it's done. Put them in a big bowl and toss them with the olive oil.  

Step 2

Prepare the sauce: Use a whisk to mix the mayonnaise, sour cream, chipotle sauce, and spices in a medium-sized bowl.   

Step 3

After mixing, add lime juice and salt & pepper to taste. Add more lime juice for an acidic dressing, chipotle sauce for a spicy dressing, or several dashes of your favourite hot sauce.  

Step 4

Put the pasta and the rest of the salad items in a bowl. Add the dressing. Use a stir to mix. Put it in the fridge for at least an hour with the lid on before serving.  

Step 5

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