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Southwestern Pasta Salad

I created this southwestern pasta salad for a friend who owns a catering business. I was told it was a hit at her events and it's now among the most-requested dishes. —Valonda Seward, Coarsegold, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    16 servings

Ingredients

  • 1/2 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 teaspoons ground cumin
  • 2 garlic cloves, minced
  • 1 tablespoon salsa
  • 1 tablespoon white wine vinegar
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 package (16 ounces) uncooked spiral or cavatappi pasta
  • 1-1/2 cups fresh or frozen whole kernel corn, thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1 small green pepper, finely chopped
  • 1 small sweet red pepper, finely chopped
  • 1 small red onion, finely chopped
  • 1/2 cup coarsely chopped fresh cilantro, divided
  • 1 medium ripe avocado, peeled and sliced

Directions

  • In a small bowl, whisk the first 8 ingredients until blended. Cook pasta according to package directions. Drain pasta; rinse with cold water.
  • In a large bowl, mix pasta, corn, beans, tomatoes, olives, peppers, onion and 1/4 cup cilantro. Pour dressing over salad; toss to coat. Refrigerate until serving.
  • Just before serving, top with avocado and the remaining cilantro.
Nutrition Facts
3/4 cup: 203 calories, 6g fat (1g saturated fat), 0 cholesterol, 191mg sodium, 32g carbohydrate (3g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 fat.

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