Description
Creamy Southwest Pasta Salad is a vibrant and flavorful cold pasta dish that combines tender rotini pasta with black beans, sweet corn, juicy cherry tomatoes, crunchy red bell pepper, creamy avocado, sharp red onion, fresh cilantro, and shredded cheddar cheese. Tossed in a zesty, creamy Southwest dressing made with Greek yogurt, mayonnaise, lime juice, and a medley of spices like chili powder and smoked paprika, this salad is ideal for summer lunches, picnics, and BBQs, offering a perfect balance of creamy, tangy, and mildly spicy flavors.
Ingredients
Salad
- 12 oz (340 g) rotini or bow-tie pasta
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh, frozen and thawed, or canned, drained)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 avocado, diced
- 1/4 small red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded cheddar cheese
Creamy Southwest Dressing
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 2–3 tablespoons water, as needed
Instructions
- Cook the Pasta: Cook the rotini or bow-tie pasta according to the package instructions until it is al dente, which usually takes about 8 to 10 minutes.
- Cool the Pasta: Drain the cooked pasta and rinse it thoroughly under cold water to stop the cooking process and cool it down, which helps keep the salad refreshing and prevents it from becoming mushy.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta along with the black beans, corn, halved cherry tomatoes, diced red bell pepper, diced avocado, finely diced red onion, chopped cilantro, and shredded cheddar cheese. Gently toss to evenly distribute all the components.
- Make the Dressing: In a separate smaller bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, honey, chili powder, cumin, smoked paprika, garlic powder, and salt until smooth and well blended.
- Adjust Dressing Consistency: If the dressing is too thick to coat the pasta salad properly, add 2 to 3 tablespoons of water a little at a time and whisk until you reach a creamy but pourable consistency.
- Toss Salad with Dressing: Pour the creamy Southwest dressing over the combined pasta salad ingredients. Toss gently but thoroughly to ensure every bite is coated with the flavorful dressing.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill nicely before serving.
- Final Toss and Seasoning: Before serving, give the salad a gentle toss again to redistribute the dressing and check seasoning; adjust salt or lime juice if desired.
Notes
- Add grilled chicken or cooked shrimp for a high-protein version and make it a complete meal.
- Replace mayonnaise with additional Greek yogurt to reduce fat and calories in the dressing.
- Add diced jalapeño or a pinch of cayenne pepper to the dressing for an extra spicy kick.
- Substitute pepper Jack cheese for cheddar to add a spicy, creamy twist.
- For added texture and crunch, sprinkle crushed tortilla chips over the top just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boiling
- Cuisine: Southwest, Mexican-Inspired
