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Southwestern Shell Salad

Serve up southwestern flavor with this quick and colorful pasta salad. It’s an excellent dish for picnics since no ingredients will sour. Mix it ahead for convenience, then toss with dressing just before serving. —Marguerite Shaeffer, Sewell, New Jersey
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    10 servings


  • 8 ounces uncooked small pasta shells
  • 1 cup frozen corn, thawed
  • 1 can (15 to 16 ounces) kidney or black beans, rinsed and drained
  • 1 medium sweet yellow pepper, chopped
  • 1 medium tomato, chopped
  • 1/2 cup chopped red onion
  • 1/4 cup sliced pimiento-stuffed olives
  • 3 tablespoons lemon juice
  • 2 tablespoons minced fresh cilantro
  • 2 teaspoons ground cumin
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Cook pasta according to package directions, adding corn during the last 2 minutes. Drain and rinse in cold water.
  • Place the pasta and corn in a large bowl; add beans, yellow pepper, tomato, onion and olives. In a small bowl, whisk lemon juice, cilantro, cumin, oil, salt and pepper. Pour over salad and toss to coat. Serve immediately.
Nutrition Facts
3/4 cup: 164 calories, 2g fat (0 saturated fat), 0 cholesterol, 263mg sodium, 30g carbohydrate (3g sugars, 4g fiber), 7g protein.

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