Southwest Pasta Salad

Whether they’re part of a cheesy casserole, simmered into a soup or tossed into a hearty salad, Tex-Mex ingredients almost always guaranteed to please. After all, who can resist taco-inspired flavors? This Southwest pasta salad, shared by Taste of Home reader Joanna Lonnecker of Omaha, Nebraska, is an easy make-ahead dish that’s perfect for potlucks, picnics and backyard cookouts.

The colorful pasta is combined with crisp vegetables, sweet corn and savory black beans in a sweet-and-smoky dressing. Serve it as a simple side dish, or add cooked chicken, shrimp or steak to turn it into a satisfying meal all on its own.

Southwest Pasta Salad Ingredients

• Pasta: Tricolor rotini is perfect for this salad because all those spirals catch the dressing really well. Cook it just to al dente, then rinse it under cold water to stop the cooking so it stays pleasantly firm after being tossed with the dressing.
• Canned corn: Be sure to drain the corn well so the dressing doesn’t get watered down. If you don’t have canned corn on hand, thawed frozen corn works just as well.
• Canned black beans: Drain and rinse the black beans well to remove excess starch and prevent the salad from turning muddy.
• Tomato: A chopped slicing tomato adds juicy freshness. Halved cherry or grape tomatoes work just as well, and they tend to hold up better if you’re making the salad a day ahead.
• Onion: Red onion gives the salad a sharper bite and pop of color, while sweet onion keeps the flavor milder. If you prefer a subtle onion flavor, sliced green onions are an easy swap.
• Green bell pepper: Green bell pepper adds crunch and a savory depth that balances the sweetness of the corn and the smoky spices in the dressing.
• Green chiles: Canned diced green chiles add mild heat and that classic Southwest-style flavor. Don’t drain them; the liquid is packed with flavor and helps bring everything together.
• Homemade dressing: The salad’s sweet-and-smoky Southwest-inspired vinaigrette is a simple mix of olive oil, cider vinegar, sugar, chili powder, salt and ground cumin. Shake the dressing in a jar or blend it to evenly distribute the seasonings and emulsify the oil and vinegar.

Directions

Step 1: Combine the pasta salad ingredients

Gently combine the cooked pasta, corn, black beans, chopped tomato, onion, green bell pepper and green chiles in a large bowl until they’re evenly mixed.

Editor’s Tip: Let the pasta cool to room temperature before mixing the pasta salad so it doesn’t soften the vegetables or absorb the dressing too quickly.

Step 2: Shake up the dressing

Add the olive oil, cider vinegar, sugar, chili powder, salt and cumin to a jar with a tight-fitting lid. Seal the jar and shake the dressing well.

Step 3: Toss and chill the pasta salad

Pour the dressing over the pasta salad and toss until everything is evenly coated. Cover and refrigerate the pasta salad for at least one hour before serving.

Recipe Variations

• Add a protein: Take this Southwest pasta salad from side dish to satisfying meal by stirring in shredded rotisserie chicken, grilled chicken, chopped steak or cooked shrimp.
• Toss in some cheese: Crumbled Cotija, shredded sharp cheddar or pepper jack would add a salty, creamy element that fits right in with the Tex-Mex-inspired flavors.
• Try a creamy dressing: Mix a few spoonfuls of sour cream or Greek yogurt into the dressing for a creamy pasta salad.
• Make it spicy: Toss chopped jalapeno in with the other veggies or add a few dashes of hot sauce to the dressing for an extra kick of heat.
• Brighten it up: Stir in chopped cilantro or finish the salad with a squeeze of lime juice for extra freshness and vibrance.

How to Store Southwest Pasta Salad

Store leftover Southwest pasta salad in an airtight container in the refrigerator for up to four days. The pasta will absorb some of the dressing as it sits, so the salad may seem a little drier after a day or two. To freshen it back up, add a drizzle of olive oil and cider vinegar and give the salad a good stir before serving.

Can you make Southwest pasta salad ahead of time?

The flavors in this Southwest pasta salad actually get better as it chills, making it a great make-and-take dish for cookouts, potlucks or easy lunches. Toss the pasta salad with the dressing up to a day in advance for the best texture and flavor, then cover and refrigerate it until you’re ready to serve it.

For the best texture, add the tomatoes just before serving the salad so they stay fresh and juicy. You can also reserve a little dressing and mix it in right before serving the salad to freshen up the texture if the pasta has absorbed too much liquid.

Southwest Pasta Salad Tips

What other pasta shapes work?

You can replace the rotini with other pasta shapes like elbow macaroni, penne or shells. Anything with ridges or curves that can hold onto the dressing will work well in this pasta salad.

Can I use grilled corn in this Southwest pasta salad?

Absolutely! This Southwest pasta salad recipe calls for canned corn for convenience, but freshly grilled corn adds extra smokiness that pairs well with the Southwest-inspired dressing. Simply grill husked ears until they’re lightly charred, let them cool slightly, then cut the kernels off the cob and toss them into the salad.

Can you add protein to Southwest pasta salad?

Yes! You can easily add extra protein to this Southwest pasta salad to turn it into a full meal. You can’t go wrong with shredded rotisserie chicken to keep things easy, but you could mix in chopped grilled chicken, cooked shrimp or sirloin bites. To keep it vegetarian, try using protein pasta or adding extra beans to boost the protein content.

What can I serve with Southwest pasta salad?

Try serving this Southwest pasta salad with cookout favorites like lime grilled chicken, burgers, steak kabobs or shrimp skewers. It also fits right in alongside potluck staples like pulled pork, barbecue ribs, baked beans and grilled vegetables.