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.

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.

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


★★★★★ 8 votes

20 Min
Stove Top


  • 3 c
    radiatore 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) drained and rinsed
  • 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

How to Make Southwest Pasta Salad


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

Printable Recipe Card

About Southwest Pasta Salad

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

Show 35 Comments & Reviews

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