Southwest Pasta Salad

Carolyn Haas


I was asked to bring a salad to a funeral and I combined a few different recipes to come up with this.

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20 Min


Stove Top

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Notes from the Test Kitchen:
This simple pasta salad recipe is bursting with flavors. There's spice from the Rotel and tomatoes, a slight sweetness from the corn, and a wonderful crunch from the veggies. The best part is the homemade salad dressing recipe. It has the perfect balance of tang and spice. Great for a picnic, BBQ or potluck.

Note: Keep an eye on the pasta. It cooks very quickly and you want to make sure not to overcook.


3 c
radiator pasta, dry
1/2 c
onion, chopped
1 medium
red pepper, chopped (any color is ok)
1/2 c
sliced black olives
1 stalk(s)
celery, chopped
1 can(s)
red kidney beans (15 oz)
1 c
frozen corn kernels, thawed
1 can(s)
rotel tomatoes with chilis (approx. 12 oz)
1/2 c
olive oil
1/3 c
white vinegar
1/3 c
lime (or lemon) juice
1 1/2 Tbsp
garlic salt
1 tsp
1 Tbsp
chili powder
1/4 c
cilantro, chopped

Directions Step-By-Step

Boil pasta as directed on package.
Rinse and put in a large bowl.
Add all veggies.
Combine oil, vinegar, lemon juice, seasonings, and cilantro. Stir into pasta mixture. Let chill a few hours to blend flavors.

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Dairy Free