Southwest Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Rubber spatula
Ingredients
- 12 ounce pasta shells or rotini uncooked
- 1 tablespoon salt for pasta water
- 1 cup canned black beans drained and rinsed
- 1 cup canned corn kernels drained
- 1 cup cherry tomatoes halved
- 1 red bell pepper diced
- 1 avocado diced
- 1/3 cup red onion finely chopped
- 1/4 cup cilantro chopped
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 3 tablespoon lime juice freshly squeezed
- 2 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
Instructions
- Bring a large pot of water to a boil, add 1 tablespoon of salt, and cook the pasta according to package directions until al dente.
- Drain the pasta in a colander, rinse under cold water until cool, and let it drain thoroughly.
- In a large mixing bowl, combine the black beans, corn, cherry tomatoes, red bell pepper, red onion, cilantro, and shredded cheddar cheese.
- In a small bowl, whisk together the sour cream, mayonnaise, lime juice, olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, black pepper, and cayenne pepper if using.
- Add the cooled pasta to the large mixing bowl with the vegetables and cheese.
- Pour the dressing over the pasta mixture and gently toss with a rubber spatula until everything is evenly coated.
- Fold in the diced avocado carefully to avoid mashing it.
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Taste the salad after chilling and adjust seasoning with additional salt, pepper, or lime juice as needed before serving.
Notes
For best flavor, make this salad a few hours ahead so the dressing can soak into the pasta, but add the avocado right before serving if you’re preparing it far in advance to prevent browning. You can swap the cheddar for pepper jack for extra heat, use grilled corn instead of canned for a smoky twist, or add cooked shredded chicken to turn it into a hearty main dish. If the salad seems dry after chilling, refresh it with an extra drizzle of olive oil or a spoonful of sour cream and a squeeze of lime. Store leftovers tightly covered in the refrigerator for up to 2 days, and give everything a quick toss before serving again to redistribute the dressing.
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