Fiesta Pasta Salad

Teresa Jacobson


This is my vegetarian version of a similar pasta salad I've seen. Easy to throw together or use what you have on hand. You can substitute any type of bean you like or add meat if you want. Use your favorite cheese too. It's very versatile and filling.

★★★★★ 1 vote
20 Min
10 Min
Stove Top


12 oz
bow-tie pasta, uncooked
10 oz
frozen corn
1 1/2 c
1 c
black beans, canned (drained and rinsed)
1 c
cannelini beans, canned (drained and rinsed)
2 1/4 oz
sliced black olives, drained
roma or plum tomatoes, diced
1/2 c
fresh cilantro, chopped (about a handful)
1 1/2 c
cheese, diced or shredded (use your favorite)
2 Tbsp
lime juice
1/2 Tbsp
1 tsp
chili powder
1 tsp
minced garlic
3 Tbsp
olive oil
salt and pepper to taste


1Cook pasta according to package directions. Drain and stir in frozen corn. The heat from the pasta will defrost the corn and the corn will cool the pasta. Stir in salsa. Add beans, black olives, tomatoes, cilantro and cheese to pasta mixture and toss well.
2In a small bowl, combine lime juice, cumin, chili powder, garlic, olive oil, salt and pepper. Pour over the salad and toss to blend well. Refrigerate until time to serve.
3*** This tastes best when you can refrigerate for a few hours or overnight to allow the flavors to blend together.

About this Recipe

Main Ingredient: Pasta
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy