Description
This Southwestern Pasta Salad is a refreshing and colorful dish featuring elbow macaroni tossed with fresh vegetables like cherry tomatoes, corn, black beans, red bell pepper, and red onion. It’s dressed in a zesty lime and chili powder dressing with hints of cumin and garlic, finished off with fresh cilantro for a vibrant flavor. Perfect as a side dish for barbecues, picnics, or a light lunch.
Ingredients
Scale
Pasta
- 8 ounces elbow macaroni
Vegetables & Beans
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels, cooked or canned
- 1 cup black beans, drained and rinsed
- 1 cup red bell pepper, diced
- 1/2 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
Dressing
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil over medium-high heat, then add the elbow macaroni and cook according to package instructions until al dente.
- Drain and Cool: Drain the macaroni in a colander and rinse with cold water to stop cooking and cool it down.
- Combine Ingredients: Transfer the cooled macaroni to a large mixing bowl and add the halved cherry tomatoes, corn kernels, black beans, diced red bell pepper, diced red onion, and chopped fresh cilantro.
- Make Dressing: In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper until well combined.
- Dress the Salad: Pour the dressing over the pasta and vegetable mixture and toss thoroughly until everything is evenly coated.
- Season to Taste: Taste the salad and adjust salt and pepper as needed for your preference.
- Chill: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Serve the Southwestern pasta salad chilled and enjoy as a delicious side or light meal.
Notes
- For best flavor, let the salad chill at least 30 minutes before serving.
- You can use fresh, frozen, or canned corn kernels; just ensure they are cooked and drained.
- Feel free to customize the vegetables or add avocado for extra creaminess.
- This salad keeps well refrigerated for up to 3 days.
- Adjust spice levels by increasing or reducing chili powder to taste.
