Southwest Corn Pasta Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://dinewithdylan.com/southwest-corn-pasta-salad-recipe/
