Description
Indulge in the ultimate 15-minute Southwest Pasta Salad, a flavor-packed and crowd-pleasing dish that’s perfect for summer gatherings and weeknight dinners. Loaded with colorful vegetables, tender pasta, and a zesty dressing, this easy recipe is sure to become a new family favorite.
Ingredients
– 8 oz elbow macaroni
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 cup cherry tomatoes, halved
– 1 (15 oz) can black beans, drained and rinsed
– 1 cup frozen corn, thawed
– 1/4 cup chopped fresh cilantro
– 1/2 cup Italian dressing
– 2 tbsp lime juice
– 1 tsp chili powder
– 1/2 tsp cumin
– Salt and pepper to taste
Instructions
1. 1. Cook the pasta according to package instructions. Drain and rinse with cold water.
2. 2. In a large bowl, combine the cooked pasta, diced bell peppers, cherry tomatoes, black beans, corn, and chopped cilantro.
3. 3. In a small bowl, whisk together the Italian dressing, lime juice, chili powder, and cumin. Season with salt and pepper to taste.
4. 4. Pour the dressing over the pasta salad and toss gently to coat.
5. 5. Chill the Southwest Pasta Salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
– For a spicier version, add a diced jalapeño or a sprinkle of cayenne pepper.
– Swap out the vegetables based on your preferences or what’s in season.
– This pasta salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Main Courses
- Method: No-Cook
- Cuisine: American, Southwestern