Name: Southwest Pasta Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12
Ingredients: 13.25 ounce box penne pasta; 15 ounce can black beans (, drained and rinsed ); 11 ounce can corn (, drained and rinsed ); 1/2 orange bell pepper (, chopped); 1/4 cup cilantro (, chopped); 3 green onions (, sliced); 5 ounces cherry tomatoes (, halved); 2 avocados (, pitted and halved); 3 green onions; 3 cloves garlic (minced); 1/2 teaspoon cumin; 3 Tablespoons fat free plain Greek yogurt; juice of 1/4 lime; 3/4 cup fat free milk; 1/4-1/2 teaspoon taco seasoning; 1/4 teaspoon pepper; 1/2 teaspoon salt

Southwest Pasta Salad – Easy, healthy and full of Mexican flavors! Tossed in a delicious and creamy avocado lime dressing.

This southwest pasta salad recipe is the perfect side dish to bring to a BBQ. It’s loaded with veggies and super flavorful. Some other delicious potluck favorites are Italian tortellini pasta salad, cucumber tomato salad, loaded potato salad, caprese salad and coleslaw.

Mexican pasta salad

Today I have a super easy and delish pasta salad recipe for you! This southwest pasta salad is easy, healthy and full of Mexican flavors. I like to use a healthier pasta and then add in lots of fresh veggies.

The dressing is made using avocado, Greek yogurt and a little taco seasoning, among other flavorful ingredients. Blend it all together and then drizzle on the top or toss it all together with the pasta and veggies.

This Mexican pasta salad is a wonderful addition to a potluck, picnic or just as a side dish. Your family will love it and keep going back for more!

Ingredients

Pasta: I typically use penne, however you can really use any type of pasta that you have on hand. Rotini, farfalle and macaroni are all great options too.

Beans: We use black beans, but you could use pinto beans if preferred. Just make sure they’ve been rinsed and drained!

Veggies and herbs: This pasta salad is loaded with veggies & herbs! Add in your favorites like corn, bell pepper, onions, cilantro and cherry tomatoes.

Dressing: I love to make a homemade avocado lime dressing and drizzle it on top. It has tons of flavor and is made with avocado, green onions, garlic, cumin, Greek yogurt, lime juice, milk and taco seasoning. Everything gets blended together and is super creamy and delicious.

Extras: Feel free to add in some shredded or salsa chicken for extra protein. You can even use a different dressing, like ranch, cilantro lime or chipotle dressing.

How to make southwest pasta salad

Scroll down for the printable southwest pasta salad recipe.

Cook pasta. Cook the pasta according to package directions. Drain and rinse with cold water, then pour pasta into a large bowl.
Add veggies & herbs. Add the black beans, corn, bell pepper, cilantro, green onions and cherry tomatoes. Toss until combined.
Make dressing. In a food processor or blender, combine avocados, lime juice, green onions, garlic, cumin, Greek yogurt, milk and taco seasoning. Pulse until combined and creamy. S&P to taste.
Assemble and serve. To serve, either drizzle with dressing as shown or toss to coat pasta and veggies. Enjoy!

Make-ahead and storage tips

To make ahead:

This southwest pasta salad can easily be made ahead of time. Simply mix all ingredients together and toss in the avocado lime dressing to evenly coat the pasta and veggies. Cover with plastic wrap or a lid and store in the fridge until ready to serve.

To store:

If you have leftovers, simply place them in an airtight container and store in the fridge for up to 3 days. Sometimes I save a little extra of the dressing and mix it in before enjoying again so that the pasta doesn’t dry out. :)

More pasta salad recipes:

Southwest Pasta Salad Recipe

Course: Salad

Cuisine: Mexican

Keyword: mexican pasta salad, southwest pasta salad, southwest pasta salad recipe, Southwestern Pasta Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings:

Calories: 236

Author: Jamielyn Nye

Southwest Pasta Salad - Easy, healthy and full of Mexican flavors! Tossed in a delicious and creamy avocado lime dressing.

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Ingredients

Pasta Salad:

13.25 ounce box penne pasta
15 ounce can black beans , drained and rinsed
11 ounce can corn , drained and rinsed
1/2 orange bell pepper , chopped
1/4 cup cilantro , chopped
3 green onions , sliced
5 ounces cherry tomatoes , halved

Avocado Lime Dressing:

2 avocados , pitted and halved
3 green onions
3 cloves garlic minced
1/2 teaspoon cumin
3 Tablespoons fat free plain Greek yogurt
juice of 1/4 lime
3/4 cup fat free milk
1/4-1/2 teaspoon taco seasoning
1/4 teaspoon pepper
1/2 teaspoon salt

Instructions

Cook pasta according to package directions. Drain and rinse with cold water. Pour into a large bowl. Add black beans, corn, bell pepper, cilantro, green onions, and cherry tomatoes. Toss.
To make dressing: In a food processor or blender, combine avocados, green onions, garlic, cumin, Greek yogurt, lime juice, milk and taco seasoning. Pulse until combined and creamy. If too thick, add a little more milk. Salt and pepper to taste.
Serve southwest pasta salad either by drizzling with dressing (as shown) or toss to coat pasta and veggies. Enjoy!

Notes

Can use other dressings like ranch, cilantro lime or chipotle.
To make ahead: Mix all ingredients together and toss in the avocado lime dressing to evenly coat the pasta and veggies. Cover with plastic wrap or lid and store in fridge until ready to serve.
To store: Place leftovers in an airtight container and store in the fridge for up to 3 days. Sometimes I save a little extra of the dressing and mix it in before enjoying again so that the pasta doesn't dry out.