READY IN 30 mins

Southwestern Pasta Salad

Read Reviews (270)

"Really popular at potlucks--make a double batch! Very easy and very delicious. Serve on a bed of lettuce for a nice touch." — LISAKP71

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 06, 2009

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 of pasta for the recipe! The flavors really are better if you can make it a day ahead, but I usually end up adding a little more salt the next day... somehow it disappears overnight. Use ditalini pasta if you can find it - lots of surface area to soak up the dressing, and very pretty! I think it's hearty enough to eat as a main dish, or you could add some grilled, cooled chicken. Top off the meal with a slice of cold Margarita Pie, and your tummy will be VERY happy!

—LISAKP71

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Most Helpful Critical Review

Oct 29, 2011

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!

—BLUEBERRYJILLY

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343 Ratings

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May 29, 2006

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 double the recipe. If you use a whole box, then you should double the sauce too! I will be taking this pasta salad to a cookout tonight and I know it will be a big hit!

—TORIFAN

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Aug 03, 2007

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 can diced green chilies, 1/2 c red onion, and 3 shredded chicken breasts to make it a main dish. I also reduced the oil to 1/4 cup and increaded the lime juice to 1/2 cup. YUMMY!!!!! Thanks for the recipe!!

—cakegirl1977

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Jul 21, 2003

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. It was great

—JASMINELUNA

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Dec 23, 2003

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 pretty presentation and will make again.

—JDVMD

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Apr 25, 2008

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 peppers for a 12oz jar of roasted red pepper. Super Yummy! I think I'll add more crushed garlic next time.

—ALICETOTH

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Jul 21, 2003

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 because thats all I had and it was very good. The next time I used fresh and it was so much better. To make this a main dish I served it in corn tortilla "bowls" on a bed of shredded lettuce, topped with grated cheddar cheese and a dollop of fat free sour cream.

—BB34

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Nutrition

Calories
217 kcal
11%

Carbohydrates
27.2 g
9%

Cholesterol
0 mg
0%

Fat
10.3 g
16%

Fiber
6.1 g
25%

Protein
6.5 g
13%

Sodium
468 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Southwestern Pasta Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 217
Calories from Fat: 93

% Daily Value *
Total Fat 10.3g 16 %
Saturated Fat 1.7g 8 %
Cholesterol 0mg 0 %
Sodium 468mg 19 %
** Potassium 369mg 10 %
Total Carbohydrates 27.2g 9 %
Dietary Fiber 6.1g 25 %
Protein 6.5g 13 %
** Sugars 2.4g
** Vitamin A 26 %
** Vitamin C 48 %
** Calcium 5 %
** Iron 21 %
** Thiamin 13 %
** Niacin 14 %
** Vitamin B6 13 %
** Magnesium 12 %
** Folate 33 %

* 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.