Southwestern Pasta Salad

Posted by on Feb 1, 2013 in Recipes, Side Dishes | 0 comments

Southwestern Pasta Salad

Quick, easy, and delicious, serve this side dish with meatless tacos and one of our salads for a meal everyone will love!


  • 1/2 lb tricolor pasta
  • 1/2 cup frozen corn
  • 1/2 cup canned black beans
  • 3 green onions, chopped
  • 2 Roma tomatoes, diced
  • 1 avocado, diced
  • 1 bell pepper, diced (any color or mixture of colors) You may also add a chopped jalapeno pepper for added heat
  • 1 tablespoon minced cilantro
  • 1 clove minced garlic
  • 2 tablespoons olive oil
  • 2 tablespoons fresh squeezed lime juice
  • 2 tablespoons cider vinegar
  • 2 teaspoons chili powder
  • 1 teaspoon cumin


  • Bring a large pot of water to a boil, and cook the pasta per package directions. Rinse the pasta with cold water and drain well.
  • Add all of the vegetable ingredients to a large bowl with the pasta.
  • In a small bowl, whisk together the olive oil, lime juice, vinegar, cumin, chili powder, cilantro, garlic and a few dashes of hot sauce (if desired). Pour the dressing over the pasta salad, and allow it to sit in the refrigerator for a few hours to allow the flavors to blend.

**Please note, you may want to add the avocado just before serving to keep it from oxidizing.

Credit for this recipe goes to Jilary at The original can be found here.