Southwest Pasta Salad is made with bowtie pasta, black beans, and fresh vegetables, then tossed with a homemade zesty dressing. It’s cool, delicious, and perfect for a hot summer’s day!
This flavorful side dish is a great choice for a family meal or your next potluck. I love a good pasta salad in the summer, as they are so nice and refreshing when it’s hot outside! My favorite thing about this particular salad is all the fresh produce. You can add more or less according to your tastes and it will always taste amazing! This pasta salad recipe will become one of your new favorites!
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What makes this Pasta Salad “Southwest”?
I tried to use southwestern flavors that scream “Tex-Mex” to me, like cilantro, corn, and fresh avocado. I always find these flavors in my favorite Tex-Mex dishes, so it was a no-brainer to include them in this pasta salad recipe.
Ingredients for Southwest Pasta Salad
I have to visit the grocery store for the freshest vegetables when I want to make this salad. Here’s what’s on my grocery list:
- Pasta- I use bowtie pasta, but you could also use another sturdy noodle like penne pasta.
- Black beans
- Red onion
- Orange bell pepper (use a green pepper or red peppers if you prefer)
- Cherry tomatoes
- Fresh sweet corn or frozen corn—thaw it first if using frozen!
- Avocado
- Fresh cilantro
For the Dressing Ingredients
- Olive oil
- Vinegar
- Cumin
- Fresh lime juice
- Chili powder
- Sugar
- Salt and pepper
I have a detailed list of ingredients in the printable recipe card below, so don’t forget to scroll to the end for all the specifics!
How to Make Southwestern Pasta Salad
One of the things I love about this recipe is how quick and easy it is to make.
First, in a jar, I combine the vinegar, cumin, lime juice, chili powder, sugar. I put the lid on it and shake it well to combine. I pour ¼ cup of the olive oil in, seal it tightly and then shake it vigorously until it is well combined. I do that twice more. then set it aside so the flavors can deepen.
Next, I cook the pasta in a large pot of salted water according to the package directions (I cook it to al dente). While the pasta cooks, I prepare all the veggies by dicing them up really small with a sharp knife. I just like mine in tiny bites for the perfect crunch in every bite, but the size is really up to you.
Once the pasta finishes cooking, I drain it and rinse it with cold water until the pasta is nice and cool. I add the chopped vegetables to a large bowl along with the pasta. I sprinkle it all with the salt and pepper, and drizzle the dressing over everything. I toss it all together until completely coated, and it’s ready to serve!
FAQs
Can I make Southwest Pasta Salad ahead of time?
Yes, you absolutely can! In fact, I think it’s even better after sitting in the fridge in a covered container for 8-12 hours, as the extra time really allows the flavors to meld and strengthen. I wouldn’t make it more than 24 hours ahead of time, though.
What is the best pasta for this recipe?
I made it with bowtie pasta, but you could use penne pasta, rotini, or even elbow macaroni! I actually really like using the mini bowties for the perfect-sized bite!
Can I add protein to this dish?
Yes, you can add bite-sized chunks of chicken breast or leftover shredded chicken from a rotisserie chicken or another dish. It would be great with tuna or salmon, too.
How long will this pasta last in the fridge?
Store it in an airtight container in the fridge. Eat this Southwest Pasta Salad within 2-3 days for the best flavor and texture. After that, the ingredients may get soggy.
More Pasta Salad Recipes You’ll Love
- Summertime calls for refreshing and effortless meals that capture the vibrant flavors of the season, and nothing embodies this better than a classic Italian Pasta Salad. Combining the simplicity of pasta with a medley of fresh veggies and zesty herbs, this dish is my go-to for warm days.
- To make this Sausage Veggie Pasta Salad, doctor up a store-bought Suddenly Salad by adding some smoky bourbon sausage and fresh vegetables, all smothered in a tasty dressing!
- This super-easy Ranch BLT Pasta Salad is a great side dish or main dish recipe. It’s made with Marie’s Creamy Ranch Dressing, rotini pasta, crumbled bacon, cherry tomatoes, red onion, orange pepper, and romaine lettuce. This ranch salad might just make a regular appearance on your menu, especially when warmer temperatures roll around.
- Greek Tortellini Pasta Salad combines cheesy pasta with crisp fresh veggies! Tossed with a homemade Greek dressing, this refreshing side dish makes a perfect picnic food!
If you make this Southwest Pasta Salad Recipe, come back and let me know how it turned out for you!
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Southwest Pasta Salad
Ingredients
- 1 lb. pasta – cooked according to package directions
- 15.5 ounces black beans, drained and rinsed well
- ½ red onion diced
- 1 orange bell pepper, seeded and diced
- 10 ounces cherry tomatoes I like to slice them in half
- 1 cup fresh or frozen corn
- 1 avocado diced
- 2 tablespoons fresh cilantro, chopped
Dressing
- ⅓ cup white vinegar
- ¾ teaspoon cumin
- 3 tablespoons fresh lime juice
- ½ teaspoon chili powder
- 1 teaspoon sugar
- ¾ cup olive oil
- 2 ½ teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
Instructions
- In a large bowl, place the 15.5 ounces black beans, the half diced red onion, the sliced orange bell pepper, 10 ounces cherry tomatoes, 1 cup corn, 1 avocado, and 2 tablespoons fresh cilantro.
- Cook the pasta according to instructions on box for al dente. Drain the pasta and rinse with cold water to stop the cooking process. No one wants mushy pasta in their pasta salad. Drain well.
Dressing
- In a mason jar, combine the ⅓ cup white vinegar, ¾ teaspoon cumin, 3 tablespoons fresh lime juice, ½ teaspoon chili powder, and 1 teaspoon sugar. Place the lid onto the jar and shake vigorously to combine. Pour ¼ cup of the olive oil and shake vigorously until completely combined. Repeat twice more with remaining olive oil.
- Add pasta to the large bowl with salad ingredients. Sprinkle everything with the salt and pepper. Pour the dressing over the contents and toss gently to completely coat. Chill in fridge until ready to serve.
Notes
Nutrition
This post was originally published July 11, 2015. It has been updated in format and with pictures on May 20, 2026.
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