Description
This Southwest Pasta Salad is a refreshing and flavorful summer dish that’s perfect for barbecues, potlucks, or an easy weeknight meal. Made with tender pasta, crisp vegetables, and a creamy, zesty dressing, it’s a crowd-pleasing favorite.
Ingredients
– 8 ounces elbow macaroni
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 cup frozen corn, thawed
– 1 (15 ounce) can black beans, drained and rinsed
– 1 cup cherry tomatoes, halved
– 1/2 red onion, diced
– 1/4 cup chopped cilantro
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 2 tablespoons lime juice
– 1 teaspoon chili powder
– 1/2 teaspoon cumin
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
Instructions
1. Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooked pasta, diced bell peppers, corn, black beans, cherry tomatoes, red onion, and chopped cilantro.
3. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, and garlic powder. Season with salt and pepper to taste.
4. Pour the dressing over the pasta salad and toss gently to coat.
5. Refrigerate the Southwest Pasta Salad for at least 30 minutes to allow the flavors to meld.
6. Serve chilled and enjoy!
Notes
This salad can be made ahead of time and keeps well in the refrigerator for up to 4 days. Feel free to add or substitute ingredients based on your preferences, such as avocado, jalapeño, or shredded cheese.
- Prep Time: 20
- Cook Time: 10
- Category: Salads and Bowls
- Method: No-Cook
- Cuisine: American, Southwestern