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Southwestern Pasta Salad

Southwestern Pasta Salad is a flavor filled side dish that is perfect for a potluck, BBQ, or to bring new parents! This pasta salad is filled with bell peppers, corn, black beans, cilantro, green onions, taco seasoning, ranch seasoning, Greek yogurt, and mayonnaise.

The summer feels like PRIME pasta salad season, and I’ve been on a roll creating new ones! This Southwestern Pasta Salad, however, is an oldie but goodie, and I decided to make it again this week so I could get some new photos. I’ve been making a pasta salad every week for the past few weeks so we can have it as part of our picnic dinner on Wednesday nights at soccer, and this one was definitely a hit!

This Southwestern Pasta Salad is a spin off my Southwestern Chopped Chicken Salad, which happens to be *the* most popular recipe from my blog.  I’ll never know how a recipe with a photo that was taken with my iPhone has become so loved but what it lacks in its lackluster picture it makes up for in its taste.

What You’ll Need

  • Pasta – I like using rotini or penne pasta in this pasta salad
  • 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
  • Frozen Corn
  • Fresh Cilantro
  • Green Onions
  • Cherry Tomatoes
  • Greek Yogurt
  • Mayonnaise
  • Taco Seasoning
  • Ranch Seasoning

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.

So let’s break it down. We have pasta (whatever shape you prefer, really), peppers, beans, corn, tomatoes, cilantro (YUM!), green onions, and a dressing made with part mayo (I use olive oil mayo) and part Greek yogurt mixed with ranch seasoning and taco seasoning. Flavor. Explosion.

How to Make Southwestern Pasta Salad

This recipe involves some chopping, but is super easy to make. To start, bring a pot of water to boil and cook the pasta according to package directions. While the pasta is cooking, prep the rest of the ingredients. This includes chopping the bell pepper, tomatoes, green onion, and cilantro, and getting the dressing ingredients ready.

Once the pasta is cooked, run it under cold water and then add it to a large bowl. Add the tomatoes, black beans, thawed corn, green onions, bell peppers, and cilantro, and stir to mix it all up. Next, add the Greek yogurt, mayonnaise, taco seasoning, and ranch seasoning and stir well so it’s all evenly combined. And that’s it! Either serve immediately or cover and refrigerate until you’re ready to serve.

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

This Southwestern Pasta Salad is one of those side salads that you will be making again and again because it’s just that good. It is perfect for a potluck because it can be made a day in advance, great for making at the beginning of the week and eating for lunches, and is also such a great dish to bring to new parents or friends in need.

Like this recipe? Check these out, too!

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Thai Peanut Pasta Salad

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Southwestern Pasta Salad

Southwestern Pasta Salad

Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: pasta, side dish, vegetarian, vegetarian side dish
Prep Time: 25 minutes
Cook Time: 11 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 305kcal
Author: Taylor


  • 8 oz rotini pasta
  • 1 red bell pepper seeds and stem removed, diced
  • 1 green/yellow/orange bell pepper seeds and stem removed, diced
  • 1 1/2 cups diced cherry tomatoes
  • 1 cup frozen or canned corn thawed if using frozen
  • 15 ounce can black beans drained and rinsed
  • 1/2 cup chopped cilantro
  • 4 green onions chopped


  • 1/2 cup mayonnaise
  • 1 cup plain Greek yogurt
  • 2 tablespoons dry ranch seasoning
  • 2 tablespoons taco seasoning


  • Cook pasta according to package.
  • Run under cold water and let cool slightly.
  • In a large bowl, combine the pasta with bell peppers, tomatoes, corn, black beans, cilantro, and green onions.
  • Combine all dressing ingredients and then combine with pasta mixture.
  • Stir well.
  • Serve and enjoy!
  • Store in an airtight container in the refrigerator for 2-4 days.


Sodium: 641mg | Calcium: 63mg | Vitamin C: 30mg | Vitamin A: 851IU | Sugar: 4g | Fiber: 6g | Potassium: 421mg | Cholesterol: 7mg | Calories: 305kcal | Trans Fat: 1g | Monounsaturated Fat: 3g | Polyunsaturated Fat: 7g | Saturated Fat: 2g | Fat: 12g | Protein: 11g | Carbohydrates: 40g | Iron: 2mg
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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Recipe Rating

  1. haha one of my most popular recipes is one of my oldest with the WORST photo!! It always cracks me up!!

    This pasta salad sounds awesome! I can never turn down anything with a southwest or mexican flair!

  2. I think any time of year is food for pasta salad. Especially when it’s made with Mexican flavors, aka my favorite! This looks so good!

    And that’s awesome that your most popular recipe was taking with your iPhone, haha. You just never know what people are going to be drawn to!