30-Minute Southwest Pasta Salad

30-minute Southwest Pasta Salad Recipe

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Louise Casey


Shared at the April 15 Curious Cuisiners meeting by Lynn Cianchetti

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25 Min
Stove Top


2 c
mini farfelle pasta (measured when dry)
1 c
frozen corn
1 c
black beans
3/4 c
assorted sweet bell peppers
1 c
cherry tomatoes, halved
1/4 c
red onion (optional)
1/4 c
packed cilantro (approximately 1/3 a bunch), finely chopped
3 Tbsp
olive oil
3 Tbsp
rice vinegar
5 Tbsp
squeezed fresh lime juice
1 tsp
white sugar
1/4 tsp
garlic powder
1 1/2 tsp
chili powder
1 tsp
1/4 tsp
1 tsp


1Cook the pasta according to package direction. Add in the frozen corn about 1-2 minutes before the pasta is done.
2Drain the pasta and rinse it with cold water.
3Meanwhile, drain and rinse one cup of black beans. Chop up assorted sweet peppers (I used miniature ones, but if you'd rather use just one large one, that works as well). Halve the cherry tomatoes.
4Finely chop up the red onion and cilantro.
5Stir together the pasta, corn, black beans, sweet peppers, cherry tomatoes, onion and cilantro.
6In a resealable jar combine all of the dressing ingredients. Shake until combined. Pour the dressing over the pasta and vegetables. Stir to combine. (you may not want to use all the dressing- so add it slowly)

About 30-Minute Southwest Pasta Salad

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian