Southwest Pasta Salad

Tammy Brownlow


If you don't have the Bird's Eye Recipe Ready Southwestern Blend, you can just use a combination of frozen corn, black beans, diced red and poblano peppers, and onion.

This will be great this summer for cookouts as it has no mayo in it.

Feel free to play with the veggies - I think some black olives, cucumbers, and cherry tomatoes will be nice ... can't wait for my garden this summer!

Southern Food With Flare

★★★★★ 2 votes
4 to 6 as a side
5 Min
10 Min
Stove Top


6 oz
large elbow macaroni
1 pkg
bird's eye recipe ready southwestern blend (see notes if you don't have this)
1/4 c
green onion, sliced
2 Tbsp
chopped cilantro (optional)
1/4 c
feta cheese crumbled
1/4 tsp
garlic powder
salt and pepper to taste


1Bring salt and water to a boil in a large dutch oven.
2In your colander pour package of Bird's Eye Recipe Ready Southwestern blend.
3Once water boils add pasta and cook 7 minutes.
4Pour over veggies in colander.
5Shake colander to drain well and add to plastic storage container.
6Pour dressing over pasta and veggies. Add salt, pepper and garlic to taste. Refrigerate 30 minutes.
7Add green onion, cilantro, and cheese. Stir to combine and serve. Refresh with a couple tablespoons of dressing if desired. Enjoy!

About Southwest Pasta Salad

Course/Dish: Vegetables, Pasta Sides
Main Ingredient: Pasta
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #pasta salad