Real Recipes From Real Home Cooks ®

southwest pasta salad

(2 ratings)
Recipe by
Tammy Brownlow
Dallas, TX

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 ratings)
yield 4 to 6 as a side
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For southwest pasta salad

  • 6 oz
    large elbow macaroni
  • 1 pkg
    bird's eye recipe ready southwestern blend (see notes if you don't have this)
  • 1/3 c
  • 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

How To Make southwest pasta salad

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