Southwest Pasta Salad
This southwest pasta salad recipe combines rotini with black beans, corn, and avocado in a zesty chili-lime vinaigrette. It's a mayo-free, make-ahead side dish that travels well and tastes even better the next day.
Equipment
- Large stockpot - for boiling pasta
- Colander - for draining and rinsing
- Citrus juicer - handheld, for lime juice
- Zester or microplane - for lime zest
- Large mixing bowl - for tossing the salad
- Small Bowl or Jar with Lid - for shaking the dressing together
- Airtight storage container - for fridge storage
Ingredients
- 1 lb rotini pasta - 450g, or other spiral pasta
- 1 can black beans - 15 oz or 425g, drained and rinsed
- 1 ½ cups frozen corn kernels - 225g, thawed, or fresh corn cut from 2 ears
- 1 red bell pepper - diced (about 1 cup or 150g)
- ½ medium red onion - finely diced (about ½ cup or 75g)
- 1 pint grape tomatoes - 300g, halved
- 1 large avocado - diced, added just before serving
- ½ cup cotija cheese - 60g, crumbled
- ½ cup fresh cilantro - 15g, chopped, plus extra for garnish
For the Chili-Lime Dressing
- ⅓ cup olive oil - 80ml
- ¼ cup fresh lime juice - 60ml, about 3 limes
- 1 tablespoon lime zest
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add rotini and cook according to package directions until al dente. Drain and rinse under cold water until cool; set aside to drain fully.
- Make the dressing: In a small bowl or jar, combine olive oil, lime juice, lime zest, chili powder, cumin, garlic powder, salt, and pepper. Whisk or shake vigorously until uniform.
- Prep vegetables and beans: Drain and rinse black beans. Thaw and dry corn. Dice bell pepper and onion. Halve tomatoes and chop cilantro.
- Combine the salad: In a large bowl, add drained pasta, black beans, corn, bell pepper, onion, and tomatoes. Pour about three-quarters of the dressing over the top and toss to coat. Fold in cilantro and cotija cheese.
- Chill the salad: Cover the bowl and refrigerate for at least 1 hour, up to 4 hours. Keep diced avocado and reserved dressing separate in the fridge during this time.
- Finish and serve: Just before serving, stir in reserved dressing if needed. Gently fold in diced avocado. Garnish with extra cilantro and serve chilled or at room temperature.
Notes
- Salt the pasta water generously; it's the main chance to season the pasta itself.
- For a smokier flavor, char the corn in a dry skillet for 3-4 minutes before adding.
- Keep the avocado and a little extra dressing separate until right before serving to prevent browning and dryness.
- If the salad seems bland after chilling, add a fresh squeeze of lime juice rather than more salt.
- Let the salad sit at room temperature for about 10 minutes before serving if it's been refrigerated for hours; the olive oil firms up when cold.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze.
- This recipe doubles cleanly for larger gatherings since all ingredients are measured by volume.
- Add grilled chicken, shrimp, or steak to turn this side dish into a full meal.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 38gProtein: 9gFat: 16gSaturated Fat: 3gSodium: 390mgFiber: 6gSugar: 4g
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