Southwest Corn Pasta Salad Recipe

Introduction

This Southwest Corn Salad is a vibrant and flavorful dish that combines the heartiness of pasta with fresh vegetables and a zesty dressing. Perfect as a side or a light meal, it’s easy to prepare and full of bold southwestern flavors.

Ingredients

• 3 cups cooked tricolor spiral pasta
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 large tomato, seeded and chopped
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 can (4 ounces) chopped green chiles
• 1/2 cup olive oil
• 1/4 cup cider vinegar
• 2 teaspoons sugar
• 1 teaspoon chili powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin

Instructions

1. Step 1: In a large bowl, combine the cooked pasta, corn, black beans, tomato, onion, green pepper, and chopped green chiles.
2. Step 2: In a jar with a tight-fitting lid, combine olive oil, cider vinegar, sugar, chili powder, salt, and ground cumin. Shake well until the dressing is fully mixed.
3. Step 3: Pour the dressing over the pasta mixture and toss gently to coat evenly.
4. Step 4: Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld.

Tips & Variations

• Use fresh corn instead of canned for a sweeter, crunchier texture when in season.
• Add chopped cilantro or fresh lime juice for extra brightness and a fresh twist.
• For added protein, mix in diced grilled chicken or cooked shrimp.
• If you prefer a spicier salad, increase the amount of chili powder or add a dash of hot sauce.

Storage

Store the salad covered in the refrigerator for up to 3 days. Before serving, give it a quick toss to redistribute the dressing. This salad tastes best chilled but can also be enjoyed at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad benefits from sitting in the fridge for at least an hour to let the flavors develop. It can be made up to a day in advance.

Is it possible to use a different type of pasta?

Absolutely. Any short pasta like rotini, penne, or bow ties will work well and hold the dressing nicely.

Southwest Corn Pasta Salad Recipe

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★★★★★

4.8 from 68 reviews

Southwest Corn Salad is a vibrant, zesty pasta salad packed with colorful vegetables, black beans, and a tangy chili-spiced dressing. Perfect for potlucks, picnics, or as a refreshing side dish, it combines the southwestern flavors of cumin, chili powder, and green chiles with hearty ingredients for a satisfying and healthy salad.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 0 minutes (pasta pre-cooked)
• Total Time: 1 hour 15 minutes (includes chilling time)
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Southwestern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 3 cups cooked tricolor spiral pasta
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 large tomato, seeded and chopped
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 can (4 ounces) chopped green chiles

Dressing Ingredients

• 1/2 cup olive oil
• 1/4 cup cider vinegar
• 2 teaspoons sugar
• 1 teaspoon chili powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin

Instructions

1. Prepare the Salad Base: In a large mixing bowl, combine the cooked tricolor spiral pasta, drained corn, rinsed and drained black beans, chopped tomato, chopped onion, chopped green pepper, and chopped green chiles. Mix gently to evenly distribute all the ingredients.
2. Make the Dressing: In a jar with a tight-fitting lid, add the olive oil, cider vinegar, sugar, chili powder, salt, and ground cumin. Secure the lid and shake vigorously until all the ingredients are well combined and the sugar dissolves.
3. Combine and Chill: Pour the prepared dressing over the pasta mixture. Toss thoroughly to coat every ingredient with the flavorful dressing. Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour to allow the flavors to meld and the salad to chill.
4. Serve: After chilling, give the salad a final toss and serve cold as a side dish or a light main course, ideal for warm weather meals or gatherings.

Notes

• Ensure to rinse and drain the black beans thoroughly to remove excess sodium and any canning liquid.
• Chilling the salad for at least an hour intensifies the flavors and improves texture.
• Use cooked pasta that has been cooled to prevent it from becoming mushy in the salad.
• For a spicier kick, consider adding more chopped green chiles or a pinch of cayenne pepper to the dressing.
• This salad can be made a day ahead and stored in the refrigerator, making it perfect for meal prep.

Keywords: Southwest corn salad, pasta salad, black bean salad, southwestern salad, summer salad, vegetarian salad, cold pasta salad