Southwestern Pasta Salad

I’d like to propose that picnic season henceforth be named pasta salad season. As soon as outdoor dining is possible, all I want is a bowl, nay, a trough of fresh and flavorful pasta salad. While you could certainly make this southwestern pasta salad recipe in the dead of winter, it just hits differently when prepared with sweet summer corn and served alongside your favorite barbecue recipes cooking on the grill.

Contributor Valonda Seward of Coarsegold, California, created this southwestern pasta salad that has all the building blocks for a crowd-pleasing potluck side dish. It begins with a zippy lime dressing spiced with cumin and cayenne, then tossed with tender pasta tendrils and a menagerie of fresh produce, olives and black beans. Finished with ripe avocado, it’s a colorful combination of flavors that will please all the senses.

What I love most about this pasta salad recipe is its versatility. I’ll often toss in extra produce, cubes of cheese or even leftover chopped rotisserie chicken to turn this wholesome side dish into a balanced, complete all-in-one meal.

Ingredients for Southwestern Pasta Salad

• Homemade dressing: The tangy, slightly spicy dressing lets all the best flavors of the southwest permeate the quick pasta salad. You’ll need fresh lime juice, olive oil, cumin, fresh garlic, salsa (jarred is fine), white wine vinegar, cayenne pepper and salt.
• Cavatappi pasta: Cavatappi is a great choice for pasta salad. Its compact size offers a bite-sized shape, and its tubular, ridged design welcomes dressings of all types to cling to and coat the entire surface.
• Whole kernel corn: You can use fresh or frozen corn in this southwestern pasta salad recipe. That said, if farm fresh sweet corn is available to you, removing the kernels is well worth the extra effort.
• Black beans: Rinsed and drained canned black beans add fiber, plant-based protein and bulk to this pasta salad.
• Cherry tomatoes: While many types of tomatoes work in pasta salad, halved cherry tomatoes are one of the best. For color and contrast, consider a multi-colored variety of red, yellow and orange cherry tomatoes. PS: Rachael Ray’s hack for cutting cherry tomatoes is pretty genius.
• Sliced ripe olives: Sliced black olives are a popular addition to southwest recipes like this one.
• Red and green bell peppers: A combination of finely chopped red and green bell peppers provides a perfect balance of sweetness and color.
• Red onion: The purple hue of red onion completes the rainbow. That said, feel free to use yellow onion, or opt for green onions for a milder onion flavor.
• Cilantro: If you’re one of the unfortunate souls who finds that cilantro tastes like soap, leave it out of the pasta salad and use parsley instead.
• Avocado: Cooling and creamy, a few slices of ripe avocado are the perfect finish to this vibrant southwestern pasta salad.

Directions

Step 1: Make the dressing

In a small bowl, whisk together the fresh lime juice, olive oil, cumin, fresh garlic, salsa, white wine vinegar, cayenne pepper and salt. Set aside.

Step 2: Cook the pasta

Cook pasta according to package directions. Drain, then rinse with cold water.

Step 3: Toss everything with the dressing

In a large bowl, combine the pasta, corn, beans, tomatoes, olives, peppers, onion and 1/4 cup cilantro.

Pour the dressing over the salad and toss to coat. Refrigerate until serving.

Step 4: Top with avocado and garnish with cilantro

Just before serving, top with avocado and the remaining 1/4 cup cilantro.

Southwestern Pasta Salad Variations

• Add or swap veggies: Feel free to add or substitute other fresh produce into this southwestern pasta salad to suit your taste preferences. Sliced radish, jicama, grilled zucchini or roasted poblanos would all make terrific additions.
• Boost with protein: For added protein, consider adding diced cooked chicken, shredded pork carnitas or thinly sliced carne asada to the pasta salad.
• Add cheese, please: If you’re a cheese lover, this southwest pasta salad would pair well with cubed pepper jack, Monterey jack or Oaxaca cheese. You could also opt for crumbled Cotija or queso fresco.
• Spice it up: For extra heat, consider adding diced jalapeno, a can of mild or spicy green chiles, extra cayenne, a dash of hot sauce or a sprinkle of chili powder to the recipe.
• Use a dressing shortcut: If you’re short on time, skip making homemade dressing and opt for your favorite bottle of store-bought lime vinaigrette. A creamy avocado-lime ranch dressing would also taste divine.

How to Store Southwestern Pasta Salad

Southwestern pasta salad should be refrigerated in an airtight container when not being served. For the best taste and freshness, enjoy this southwestern pasta salad recipe within three or four days.

Can you make southwestern pasta salad ahead of time?

Yes! Southwestern pasta salad can be made up to two days ahead (but do not slice the avocados until you’re ready to serve). If making ahead, prepare a little extra dressing, as the pasta will absorb some of it while it is stored. Toss the salad with the extra dressing just before serving, and then top with avocado and cilantro.

Southwestern Pasta Salad Tips

What other pasta shapes can you use for southwestern pasta salad?

Almost any short pasta shape will work terrifically in this southwestern pasta salad. A few favorite options include penne, farfalle (bowtie), rotini, medium shells, gemelli or even orzo.

What can you serve with southwestern pasta salad?

Round out your southwest-inspired feast with a batch of skillet beef tamales, tilapia with corn salsa and a skillet of masa cornbread. Heading to a party? This southwestern pasta salad would fit right in with countless other potluck favorites.