southwest pasta salad

This Mexican Pasta Salad recipe is the best ever. It's loaded with creamy avocados, sweet corn, black beans, crunchy green peppers and red onions, and pasta. Then it's smothered in a creamy (and easily vegan!) chipotle lime dressing. You will LOVE it!

Mexican Pasta Salad

pasta (Chickapea Pasta Spirals are

cobs of corn (or 2 cups frozen and thawed corn)

cherry tomatoes

red onion

cilantro

green pepper,

avocado, diced

– 1 jalapeño, finely minced

yogurt (regular or vegan, both work)

lime juice

avocado oil (or another neutral-flavored oil)

adobo sauce

sea salt

oregano

black pepper

garlic clove, grated on a Microplane

Bring a large pot of salted water to a boil over high heat. Add the 2 cobs of corn and the pasta to the pot and cook for 7-9 minutes, or until the pasta is al dente. Remove the corn from the pot then drain the pasta with a colander and rinse it under cold running water. Cut the kernels from the cobs of corn.

While the pasta is cooking, add all the Chipotle Lime Dressing ingredients to a 2-cup mason jar and shake to mix.

Place the cooked pasta, corn, cherry tomatoes, black beans, red onion, cilantro, green pepper, avocado, and jalapenño in a large salad bowl. Pour the dressing over the top and toss to mix everything together.

Oh wow, Kristen, this healthy pasta salad has got everything I love in a great dish.  I'm a texture person and i need both creamy and crunchy - fantastic!  These flavors!

Everything I love in a summer meal! I also am not really a pasta salad fan -- but put Chickapea and all of these other amazing things in the mix, and I am totally in! On the meal plan this week.

This Chipotle dressing is seriously incredible! Can't wait to make this healthy salad, loaded with my favorite Chickapea pasta! YUMMY!

This looks so yummy! Chickapea pasta makes it that much more filling! Love the flavors you've got going here, Kristen! Sharing!

This pasta salad is right up my alley Kristen!  I love Mexican flavors and Chickapea Pasta is so healthy that I love serving it to my family.  I'll definitely be making this!

You totally killed it with this one Kristen! I've got a box of chickapea pasta sitting in my cupboard ready to go and this looks like the perfect thing!

Oh goodness. My belly is growling HARD over here. I am so in love with all of these ingredients! Everything is so fresh—and that dressing is *everything*. I love when you can indulge in a creamy dressing yet not feel guilty about it. Greek yogurt is magical. Beauty recipe!

I have no words Kristen! No words!! Just stupidly drooling over my keyboard right now!

Can't wit to try this ASAP!! I know we already love Mexican salads and the addition of Chickapea makes it perfect for an easy summer dinner

You're right this is the best pasta salad ever! I was skeptical about the chickapea pasta cause I've tried some gluten free pasta that I didn't like but this one was just like you said it is. Making this again for a family bbq next weekend!

Holy expletive, I just made this, and it is delicious! It’s a beautiful way to make winter in NYC a little cheerier. A number of notes:

Proving I’m a tragic saltaholic, I actually would probably double the amount of salt next time, but the recipe as is would satisfy normal people :)

I didn’t have enough tomatoes or pasta on hand, so I supplemented with minced carrot. I used more cilantro than called for because yum. I recommend a less than ripe avocado to withstand the dressing and tossing without becoming an unrecognizable mushy mess. I suspect you could get creative with the ingredients and use almost any combo of crunchy veggies. Radish would be great, just like they serve on Mexican street tacos!

I used red lentil rotini, which worked great, especially because of the color. Using alternative pastas is a great idea because they hold up well to the saucing and tossing!

I used slightly hot Anaheim pepper rather than bell, and I used a whole jalapeño. That is zesty!!

Next time I will use a food processor to blend the chilis in sauce and strain the liquid into the dressing to intensify the flavor and texture. 

Measuring dressing ingredients into a mason jar was a pain, and I think whisking in a bowl would suffice. 

Overall a really delicious and genius recipe. I can’t wait to taste again tomorrow after the flavors have melded. I think serving at room temperature would be divine. Thanks so much for a wonderful recipe.

I made this for my grandsons scout camp family day. It was a hit! Brought home a empty dish.

This recipe is SO easy and delicious!! The chipotle lime dressing is so tasty. I used fat-free greek yogurt and only 2 Tbsp of oil to cut down the fat &amp; calories, and it was still very flavorful. I usually make twice as much dressing in pasta salad recipes because I hate when a pasta salad is too "dry," but this was the perfect ratio of dressing to salad. I also omitted the jalapeno- The adobo sauce from the chipotle peppers gave it plenty of kick. I made this for myself (and brought it for lunches at work), but I'm going to bring this to my next work putluck and I'm sure it will be a hit! Thanks for the great recipe!

Delicious summer salad.  I used gluten free spiral pasta and Hellman’s mayo as out of vegan option.  Grandkids went back for seconds and thirds! 

https://content.jwplatform.com/videos/mVEqicJI.mp4

Mexican pasta salad with corn, black beans, avocado, and a creamy chipotle lime dressing. 

This easy and flavorful Tortellini Pasta Salad is loaded with veggies, has a simple homemade dressing and comes together in less than 30 minutes.

Tortellini Pasta Salad

three cheese refrigerated tortellini

corn (, fresh cooked, canned or frozen)

can black beans

red bell pepper (chopped)

avocado (, peeled,

cherry tomatoes (, halved)

red onion (, chopped)

cilantro (, chopped)

olive oil

juice limes

Tablespoons rice vinegar

garlic (, minced)

sugar

chili powder

cumin

salt and black pepper (to taste)

Cook the tortellini according to package instructions. Drain and rinse with cold water.

Add tortellini to a large bowl. Add cooked corn, black beans, bell pepper, avocado, cherry tomatoes, onion, and cilantro.

Combine all of the dressing ingredients in a resealable jar. Shake until combined. Pour desired amount of dressing (you may not want to use it all) over the pasta and toss to coat.

https://content.jwplatform.com/videos/nSbyNZ0S.mp4

A fresh and easy southwest tortellini pasta salad that can be made in less than 30 minutes! It’s loaded with veggies and protein and coated in a deliciously simple and healthy southwest dressing.

Southwest Tortellini Pasta Salad

A Mexican inspired Vegan Southwestern Pasta Salad with Roasted Sweet Potato, Grilled Corn, Cherry Tomatoes, Black Beans &amp; a Cumin Lime Vinaigrette.

Vegan Southwestern Pasta Salad

Pasta

Onions

Cherry Tomatoes (halved)

Black Beans (drained)

Avocado (diced)

Cilantro (chopped finely (you can use Parsley instead))

Corn Kernels (preferably frozen)

tbsp Olive Oil

tsp Salt/Pepper

Sweet Potato (diced)

tsp Ground Coriander

tsp Ground Cumin

Paprika

Lime

Lime Juice

tbsp Rice Vinegar

Olive Oil

tsp crushed Garlic

tsp Agave Nectar

tsp Salt/Pepper (to taste)

Start off preparing your Roasted Corn and Sweet Potato. Preheat oven to 200C/400F.

In a bowl, combine your Cork Kernels with Olive Oil and Salt/Pepper, to taste. Lay on a parchment lined baking tray in a single layer and roast in the oven for 10-12 minutes. Corn is ready when it is nicely browned, not burnt.

Remove from oven.

Combine diced Sweet Potato, Olive Oil, Ground Coriander, Ground Cumin, Paprika and Salt/Pepper, to taste in a bowl. Mix to combine and transfer to a parchment lined baking sheet. Turn oven down to 180C/360F and roast Sweet Potatoes for 15-20 minutes or until golden and tender.

Meanwhile, cook your pasta according to directions on packaging. Once cooked, drain and place in a large salad bowl.

Toss Pasta with your Green Onions, drained Black Beans, halved Cherry Tomatoes, Avocado, Roasted Corn, Roasted Sweet Potato and Cilantro.

To make dressing, combine everything in a bowl and whisk well. Pour over Pasta Salad and toss to combine.

Check for seasoning and adjust accordingly. Serve.

This Vegan Southwestern Pasta Salad is lovely warm, but can also be enjoyed cold. Kept in an air-tight container, it will last for up to 1 week.

This southwest pasta salad is made with fresh veggies, rotini pasta noodles, and coated in a creamy chipotle ranch dressing. Perfect for summer potlucks or poolside lunches!

Southwest Pasta Salad

oz rotini pasta

black beans

corn (cut

½ red onion (chopped)

oz cherry tomatoes (halved)

sour cream

mayo

chipotle peppers in adobo sauce

garlic powder

onion powder

dill

salt

Make a batch of the chipotle ranch dressing in a blender or food processor

Cook the rotini to al dente according to the package directions, then drain and rinse with cold water immediately

Make the chipotle ranch dressing by combining all of the ingredients together in a blender or food processor until smooth.

Add the drained black beans, corn, bell pepper, red onion, cherry tomatoes, and cilantro to a bowl. Once the pasta is cool and mostly dry, add it to the other ingredients in the bowl

Add 1 ¼ cups of the homemade chipotle ranch dressing and stir well to combine. Store the leftover chipotle ranch dressing in an airtight container in the refrigerator.

Chill the pasta salad in the fridge for at least one hour before serving

This fresh &amp; zesty pasta salad is tossed with a (no-mayo!) creamy chipotle dressing. It&#39;s an easy, crowd-pleasing dish made with healthy, vibrant ingredients.

Southwest Pasta Salad with Chipotle Dressing (Vegan!)

elbow pasta (gluten-free if desired)

sweet corn (or fire-roasted)

tomatoes

jalapeño pepper

raw cashews, soaked*

water

chipotle chiles in adobo sauce**

apple cider vinegar

garlic powder (or 2 cloves

smoked paprika

Cook pasta: Begin by cooking your pasta according to package instructions, leaving it al dente. (Slightly firm, not mushy.)

Prepare salad: While pasta cooks, dice tomatoes. Roughly chop the cilantro. Finely dice the onion and jalapeño (if using), seeds removed. Place in a large mixing bowl. Then add black beans (rinsed and drained) and cooked corn.

Make dressing: Combine all dressing ingredients in a small high-speed blender. (I use a NutriBullet.) Blend for 20-30 seconds or until smooth. Taste and adjust flavors if desired.

Combine: When pasta is done cooking, drain well. Add to bowl, then immediately pour dressing on top. Toss well to combine.

This recipe is delicious!  We shared it with some non-vegan family members and they liked it too. Due to a nut allergy, we substituted peanuts for the cashews - still wonderful.  We added a little more heat to the spices to suit our own taste.

Top 6 southwest pasta salad recipes from across the web

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Mexican Pasta Salad

Mexican Pasta Salad

Tortellini Pasta Salad

Vegan Southwestern Pasta Salad

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Top 6 southwest pasta salad recipes from across the web

The most viewed southwest pasta salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Pasta Salad

Mexican Pasta Salad

Tortellini Pasta Salad

Vegan Southwestern Pasta Salad

Southwest Pasta Salad

Southwest Pasta Salad with Chipotle...

The most viewed southwest pasta salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine