Description
A refreshing and flavorful Southwestern Pasta Salad perfect for summer gatherings.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup corn (frozen or canned, drained)
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded cheddar cheese
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, black beans, cherry tomatoes, corn, red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine.
- Sprinkle the shredded cheddar cheese on top and mix lightly.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- For added protein, consider adding diced grilled chicken or shrimp.
- Substitute quinoa for the pasta for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg