Southwestern Pasta Salad

Why You'll Love This Southwestern Pasta Salad Recipe

• Easy - this recipe involves some chopping but it is so easy to toss together!
• Make Ahead Friendly - this recipe is ideal for making ahead of time because it allows the flavors to meld together.
• Crowd Pleaser - everyone loves this creamy southwestern pasta salad and it makes a lot so it is great for a potluck.
• Family Friendly - my kids love southwestern flavors and this pasta salad is not spicy at all, so it is a big hit with my family.
• Packed with Fresh Veggies - this pasta salad has corn, bell peppers, and tomatoes, along with a lightened up Greek yogurt dressing, make it feel-good AND taste-good.

Ingredients

This is a delicious pasta salad that is made with simple ingredients and is perfect for the summer time and family gatherings.

• Pasta - I like using rotini or penne pasta in this pasta salad. Really any kind of short noodles will work.
• Bell Peppers - this time I used a red and yellow bell pepper but I've also used green and orange bell peppers, too
• Black Beans - drain and rinse your canned black beans for best results.
• Frozen Corn - I like using thawed frozen corn because it is not as salty as canned corn and I prefer the texture of the corn kernels.
• Fresh Cilantro - gives the salad a bright, fresh, herby flavor.
• Green Onions - this adds delicious onion flavor without the crunchiness of white or red onions.
• Cherry Tomatoes - ripe summer tomatoes are perfect for this pasta salad recipe.
• Greek Yogurt - I like to use plain Greek yogurt to lighten up this southwestern pasta salad, but you could also use sour cream if you prefer!
• Mayonnaise - just a little bit adds creaminess to the dressing.
• Taco Seasoning - this seasoning is made with chili powder, garlic powder, ground cumin, and other taco seasonings, and is an easy way to add taco flavors.
• Ranch Seasoning

Refer to the recipe card for the complete list of ingredients.

Variations

Add Avocado - Sometimes I like to add avocado to this pasta salad right before serving for a boost of healthy fat.

Use Fresh Corn - you can use corn on the cob if it is in season. Simply cook the cobs and then cut the corn kernels off the cobs.

Homemade Taco Seasoning - if you want to use a homemade seasoning instead of store-bought, refer to my Beef Taco Seasoning post for a homemade recipe.

More or Less Bell Peppers - sometimes I make this recipe with one bell pepper and sometimes two or three, depending on what I have in my fridge.

Different Type of Pasta - I love using rotini pasta in this recipe because the little spirals catch a bunch of the dressing. Penne, rigatoni, and elbow macaroni all work really well, too.

Add lime zest. For a bit of lime flavor, add the zest from ½ of a lime or the lime juice from ½ of a lime.

Swap the beans. Instead of black beans you can use pinto beans or kidney beans, if you prefer.

Add black olives. My husband isn't a fan of black olives but if he was, I would love to add them to this pasta salad.

Add chicken. If you want to make this southwest pasta salad more of a main dish, you can thrown in some shredded chicken. This would be a great use for shredded rotisserie chicken or grilled chicken!

Add some spice. If you like things on the spicier side, use medium or hot taco seasoning or add ¼-1/2 teaspoon of cayenne pepper for a little kick.

So this pasta salad pretty much is just like the salad, dressing and all, except instead of lettuce, there's pasta. We're trading veggies for carbs. I like it.

Step by Step Instructions

Photo 1. In a medium bowl, add the Greek yogurt, mayonnaise, ranch seasoning, and taco seasoning.

Photo 2. Mix well until combined. You can add 1-2 tablespoons of milk to thin it out a little, if you'd like. Sometimes I do, sometimes I don't.

Photo 3. Chop up the veggies and cilantro.

Photo 4. Cook the pasta according to package directions and then strain and rinse with cold water.

Photo 5. Add the pasta, veggies, beans, and dressing to a large bowl.

Photo 6. Toss well to combine. Serve and enjoy!

Expert Tips

Storage. This cold pasta salad will last a couple of days in the refrigerator. Store it in an airtight container.

Make Ahead - This pasta salad is perfect for a potluck or meal prep because it can be made ahead of time. Simply prepare the pasta salad according to instructions and store in an airtight container in the fridge until ready to serve. You can wait to add the dressing until you're ready to serve, if desired.

Serving Suggestions - this Southwestern pasta salad is perfect as a summer side dish to burgers, brats, hot dogs, grilled chicken, grilled fish, tacos, and ribs. Check out my Slow Cooker Beer Brats, Grilled Cilantro Lime Chicken, Blue Cheese Burgers, and Slow Cooker Honey Bourbon Ribs.

Cook Pasta Al Dente - Cook pasta al dente so it doesn't get mushy.

Rinse the Pasta - Rinse pasta under cold water to stop cooking.

Chill Before Serving - Chill the salad at least 1 hour before serving.

Recipe FAQs

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