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Aug 6, 2020
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Southwestern Pasta Salad

Via

Steal the show at your next cookout, with this hearty southwestern pasta salad. Bursting with hearty black beans, juicy bell pepper, and sweet summer corn kernels in a zesty cilantro-jalapeño dressing!
The post Southwestern Pasta Salad appeared first on Connoisseurus Veg.,Bowl of Southwest Pasta Salad on a White Wooden Surface

Steal the show at your next cookout, with this hearty southwestern pasta salad. Bursting with hearty black beans, juicy bell pepper, and sweet summer corn kernels in a zesty cilantro-jalapeño dressing!

Bowl of Southwest Pasta Salad on a White Wooden Surface

Pasta salad is such a great idea in theory, but it can really be so bad! I’ve had way to many soggy pasta salads made with boring veggies and bottled salad dressing.

Well it doesn’t have to be like that! This was the best pasta salad I’d ever tasted. My husband said it tasted like summer on a plate. The cilantro dressing is full of flavor and I had a hard time resisting eating it from a spoon. This one is absolutely perfect alongside a black bean burger, and perfect for wowing vegans and non-vegans alike.

Southwest Pasta Salad Ingredients

Close Up of Southwest Pasta Salad

Here’s what you’ll need!

  • Rotini pasta
  • Fresh cilantro
  • Olive oil
  • Shelled walnuts
  • Jalapeño pepper
  • Lime juice
  • Garlic
  • Cumin
  • Salt
  • Black beans
  • Red bell pepper
  • Corn (fresh or frozen!)
  • Scallions

How to Make Southwest Pasta Salad

Start by cooking your pasta. Boil it in some salted water according to the package directions, then drain it and give it a rinse in some cool water.

While the pasta cooks and/or cools you can make the dressing. Place the cilantro, olive oil, lime juice, jalapeño, garlic, cumin, and salt into the bowl of a food processor. Blend it up until it’s almost smooth — you want the texture to be somewhat like pesto.

Side By Side Images Showing Dressing for Southwest Pasta Salad in a Food Processor Before and After Blending

Place your pasta into a bowl, along with the black beans, diced red bell pepper, corn, and scallions.

Ingredients for Southwest Pasta Salad Arranged in a Mixing Bowl

Add the dressing and toss! Give your pasta salad a taste-test and make any adjustments you think are needed — more lime juice, more salt, more cumin, that kind of thing.

Bowl of Southwest Pasta Salad with Wooden Spoon, Bunch of Cilantro in the Background

Dig in and enjoy!

Southwestern Pasta Salad Tips & FAQ

  • This pasta salad is best served right away, at room temperature. Most pasta salads keep pretty well, and I often prefer them chilled, but I find the flavor of this one is best right after it’s been prepared.
  • If you do have leftovers, they’ll keep in a sealed container in the fridge for about 3 days. I added a little extra lime juice to bring the flavor back up before serving my leftovers.
  • Can this pasta salad be made gluten-free? Yup! Just use your favorite gluten-free pasta.
  • I hate cilantro. Is there a substitute? I don’t have a substitute for this particular dish, so you might be best off using a different recipe. Try my antipasto pasta salad or Greek orzo salad.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Bowl of Southwest Pasta Salad on a White Wooden Surface

Print

Southwestern Pasta Salad

Steal the show at your next cookout, with this hearty southwestern pasta salad. Bursting with hearty black beans, juicy bell pepper, and sweet summer corn kernels in a zesty cilantro-jalapeño dressing!
Course Side
Cuisine American
Keyword vegan cookout recipes, vegan pasta salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Calories 272kcal
Author Alissa

Ingredients

  • 8 ounces dried rotini pasta
  • 1 (14 ounce or 400 gram) can black beans, drained and rinsed
  • 1 medium red bell pepper, diced
  • 1 cup fresh or frozen (and thawed) corn kernels
  • 2 scallions, chopped
  • Salt and pepper, to taste

For the Dressing

  • 2 cups fresh cilantro (about 1 medium bunch), packed
  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 1/4 cup chopped walnuts
  • 1 medium jalapeño pepper, seeded and roughly chopped
  • 3 garlic cloves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt

Instructions

  • Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
  • While the pasta cooks, prepare the dressing. Place all ingredients into the bowl of a food processor and blend until smooth.
  • When the pasta has finished cooking, drain it into a colander and rinse the pasta with cool water.
  • Transfer the pasta to a bowl and add the dressing, black beans, bell pepper, and corn. Toss to evenly coat everything with the dressing.
  • Taste-test and adjust any seasonings to your liking.
  • Serve.

Nutrition

Calories: 272kcal | Carbohydrates: 35.5g | Protein: 8.7g | Fat: 11.6g | Saturated Fat: 1.5g | Sodium: 242mg | Potassium: 326mg | Fiber: 5.3g | Sugar: 2.3g | Calcium: 32mg | Iron: 2mg

 

The post Southwestern Pasta Salad appeared first on Connoisseurus Veg.

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