Southwest pasta salad is a creamy, colorful salad with a zesty Tex-Mex flavor.
Corn, black beans, peppers, onions, and macaroni are tossed in a taco ranch and lime dressing for the perfect make-and-take vegetarian salad with main dish flavor.
Holly’s Southwest Pasta Highlights
- Flavor: Creamy and zesty with ranch, taco seasoning, and a fresh crunch from the corn, beans, and peppers.
- Skill Level: This recipe is so easy! Just cook the pasta, add the dressing, and serve.
- Serving Suggestions: Make it a meaty main dish and add leftover shredded chicken, cooked bay shrimp, or salmon.
- Budget Tip: Load this salad up with extras from the fridge or garden. Add celery, diced zucchini, or cucumbers.
Ingredients with Flair
- Pasta: This recipe can be brand new every time you make it! Choose pasta shapes that allow the dressing to cling. We like rotini, bowtie, penne, or orzo pasta shapes.
- Vegetables: Black beans and corn bring the Tex-Mex flavors to this salad. Be sure both are drained and rinsed before using.
- Dressing: This recipe twists up ordinary Ranch dressing with a shot of lime juice and some taco seasoning to really zest up this salad.
Vibrant Variations
- Take the fiesta to the next level and add sliced black olives, chopped jalapenos, or green chiles along with halved cherry tomatoes. Or, throw in some sundried tomatoes.
- No black beans? Use cannellini, kidney, or pinto beans instead.
- Choose a colorful assortment of bell peppers, such as green, red, yellow, and orange, to add sweet, crunchy color to southwest pasta salad.
- A shot of Tabasco will kick up the spice level in this salad.
Tips and Tricks
- Be sure to cook the pasta to al dente so leftovers stay firmer for longer.
- This salad tastes best when it’s extra cold, so make it up to a day ahead and let the flavors blend.
- Pasta can be cooked and cooled up to a day ahead. Make sure it’s stored with a little olive oil to keep it from sticking together.
Serving and Storing Fresh Fiesta Flavor
Keep extra southwest pasta salad in a covered container in the refrigerator for up to 4 days. Drain and toss before serving again with a fresh splash of lime juice. Pasta doesn’t freeze well, so it’s best to serve this salad fresh.
More Pasta Salad Recipes
Did you make this Southwest Pasta Salad recipe? Leave a comment and rating below!
Southwest Pasta Salad
Equipment
Ingredients
- 8 ounces macaroni noodles uncooked
- 15.25 ounces Southwest-style corn with poblano & red peppers 1 can
- 1 red pepper diced, or 1 cup halved cherry tomatoes
- ¼ cup red onion diced
- 15 ounces black beans 1 can, drained and rinsed
- fresh cilantro chopped, for garnish (optional)
Dressing
- 1 cup ranch dressing
- 1½ tablespoons taco seasoning
- 1 tablespoon fresh lime juice
Instructions
- In a large pot of salted water, cook macaroni according to package directions until al dente. Run under cold water to cool completely.
- In a mixing bowl, mix ranch dressing, taco seasoning, and lime juice.
- Add the cooked macaroni, corn, red pepper, onion, and beans to a large bowl. Pour the dressing overtop and stir to cover completely.
- Refrigerate at least 30 minutes before serving. Top with chopped cilantro if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Southwest Pasta Salad recipe!
