Real Recipes From Real Home Cooks ®

southwest pasta salad

★★★★★ 9
a recipe by
Carolyn Haas
Whitewater, WI

I was asked to bring a salad to a funeral and I combined a few different recipes to come up with this. I've made this with garlic-infused olive oil and used less garlic salt. Fresh minced garlic can be used instead, if desired.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 9
serves 8-10
prep time 20 Min
method Stove Top

Ingredients For southwest pasta salad

  • 3 c
    radiatore pasta, dry
  • 1/2 c
    onion, chopped
  • 1 md
    red pepper, chopped (any color is ok)
  • 1/2 c
    sliced black olives
  • 1 stalk
    celery, chopped
  • 1 can
    red kidney beans (15 oz) drained and rinsed
  • 1 c
    frozen corn kernels, thawed
  • 1 can
    rotel tomatoes with chilis (approx. 12 oz)
  • 1/3 - 1/2 c
    olive oil
  • 1/3 c
    white vinegar
  • 1/4 - 1/3 c
    lime (or lemon) juice
  • 1 Tbsp
    garlic salt, or to taste
  • 1 tsp
    sugar (or stevia)
  • 1 Tbsp
    chili powder, or to taste
  • 1/4 c
    cilantro, chopped

How To Make southwest pasta salad

Test Kitchen Tips
Keep an eye on the pasta. It cooks very quickly and you want to make sure not to overcook.
  • A bag of pasta.
    Boil pasta as directed on package.
  • Cooked pasta in colander.
    Rinse and put in a large bowl.
  • Veggies added to cooked pasta.
    Add all veggies.
  • Ingredients for the pasta marinade.
    Combine oil, vinegar, lemon juice, seasonings, and cilantro. Stir into pasta mixture. Taste to see if additional salt is needed. Let chill a few hours to blend flavors.
  • 5
    NOTE: to make this have more fiber and fewer carbs, use 2 cans of beans. Or, use less pasta.