Description
This Southwest Pasta Salad combines fresh veggies and a creamy chipotle dressing, offering a delicious and easy-to-make dish ideal for potlucks or quick dinners.
Ingredients
Scale
- 1 lb rotini pasta
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn, frozen or fresh
- 1 cup bell peppers (red and yellow), diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1/3 cup lime juice
- 1/4 cup olive oil
- 1 teaspoon chili powder
- Salt and pepper, to taste
Instructions
- Cook the pasta as per the package directions, then rinse with cold water to stop cooking.
- Chop all the vegetables and combine them in a large mixing bowl with the red and yellow bell peppers, corn, cucumber, tomatoes, onion, olives, and cilantro.
- Add the cooled pasta to the vegetables and toss together. Drizzle with half of the dressing, mixing well to coat. Adjust with more dressing if needed to achieve your preferred sauciness.
- Refrigerate the pasta salad until ready to serve. Store any extra dressing in a jar in the fridge for later use and mix again before serving.
Notes
The salad can be made a few hours ahead for better flavor.
Feel free to customize the vegetables used based on personal preference or seasonal availability.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg