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Southwestern Pasta Salad

Lisa Scott Provost

"Really popular at potlucks--make a double batch! Very easy and very delicious. Serve on a bed of lettuce for a nice touch."
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30 m servings 217 cals
Original recipe yields 8 servings


  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 468 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.
  3. Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

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Read all reviews 307
  1. 393 Ratings

Most helpful positive review

I'm glad lots of you love this recipe - I do, too! I *always* use less oil, and lots more lime juice for extra flavor. Sorry about the confusing way the pasta quantity was posted - use only 8oz ...

Most helpful critical review

I really wanted to like this, it has all the flavors I love, but sadly, I wasn't a huge fan and most of it got thrown out. Thanks for the recipe anyway!

Most helpful
Most positive
Least positive

I'm glad lots of you love this recipe - I do, too! I *always* use less oil, and lots more lime juice for extra flavor. Sorry about the confusing way the pasta quantity was posted - use only 8oz ...

My entire family loves this recipe!!!! I made a few changes. I put 1 1/2 T Chili Powder, 1 t cumin, 1 t chipotle chili powder, 1/4 t cayenne, 1 t dried cilantro, 1 t salt, 4 garlic cloves, 1 c...

This is EXCELLENT! For those who have commented that the salad is "too dry," please be sure that you are following the recipe correctly. A typical box of rotini is about 1 pound...enough to do...

I enjoyed this recipe. I added a chopped, sweet onion, subbed a can of (drained) petite diced tomatoes for the fresh romas, and added a few chopped green onions and trippled the amount of cumin...

Liked this; added a teaspoon of sugar because this helps intensify the flavors; also helped bring out the natural sweetness of the corn, black beans, tomatoes. Went well with burgers. Very prett...

I made some modifications to this recipe. I added a block of diced spicy pepper jack cheese and 3 green onions. I did not put tomatoes in at all. And I substituted the fresh red and green pep...

This was fantastic as is!!!! I was worried about the amount of chili, but it was fine. Fresh cilantro and fesh tomatoes are a must. I made this recipe with canned tomatoes and dried parsley beca...

I think the red chili powder quantity should read 2 TEASPOONS and not TABLESPOONS. Otherwise, the salad was great.

This is a GREAT recipe. It is DELICIOUS! Many of my vegetarians want the recipe. It is different, has a little "kick" to it, but not too spicy. I am definitely going to bring this to many co...