Southwest Pasta Salad

Southwest Pasta Salad with fresh corn, black beans and cherry tomatoes in a zesty lime and spice dressing is a Southwest treat in every bite. 

– 1 pound fusili pasta  – 15 ounces black beans  – 15 ounces corn – 2 cup cherry tomatoes  – 1 medium green bell pepper – ½ medium red onion – ½ cup fresh cilantro  – 1 medium jalapeno pepper  – ½ cup cotija cheese – ¼ cup lime juice – ¼ cup olive oil – 2 cloves garlic  – 1 teaspoon honey – 1 teaspoon ground cumin – ½ teaspoon chili powder – ¼ teaspoon smoked paprika – salt and pepper



Prepare the pasta in accordance with the stipulations on the package. After draining, rinse the area with cold water. 

Green Blob


Mix cooked pasta, black beans, corn, red and green peppers, red onion, cilantro and jalapeno pepper in a large bowl. Mix.

Green Blob


Mix lime juice, olive oil, garlic, honey, cumin, chilli powder, smoked paprika, salt, and pepper in a small bowl. 

Green Blob


The dish features black beans, corn, tomatoes, jalapeños, perfectly cooked pasta, and a spicy lime dressing. 

Green Blob


After adding the dressing, toss to coat the pasta salad. Cotija cheese crumbles should be added on top of the pasta salad. 

Green Blob


Before serving, cover the pasta salad and place it in the refrigerator for at least one hour. 

Green Blob


One Pot Chicken Florentine Gnocchi 

Also See