Craving a side dish that is so good, it can stand alone as a meal? Something chilled, full of bold, smoky flavors, jalapenos and cilantro? Maybe for a get-together, so you need a make-ahead dish that is portable? Look no more as this Southwest Pasta Salad will transport you to the land of TexMex utopia! This will become a weekly go-to recipe that pairs well with so many main courses and is so easy to assemble. Every spoonful is a satisfying bite that hits all the right notes.
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Pasta salads are such an easy potluck dish that work for any occasion. Some of our go-to salads are my Tortellini Pasta Salad and Mexican Street Corn Pasta Salad. These are excellent for a side dish at picnics, BBQ's or for just a quick dinner with grilled chicken!
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Why You'll Love This Southwest Pasta Salad Recipe!
I love making this salad because it is always a hit! Versatile, packed with flavors and if that isn't enough, here are more reasons you should be making this recipe tonight:
- Exciting bold flavors in every bite - The creamy southwest dressing with taco seasoning and lime makes it irresistible.
- Refreshing and colorful - The corn, bell pepper, and tomatoes make the salad as pretty as it is tasty.
- Light yet hearty - Pasta and black beans give it substance, while fresh veggies keep it fresh and bright.
- Customizable spice - If you like a bit of jalapeño kick, you can easily adjust it to your preference.
- Perfect for gatherings - This easy southwest pasta salad is a crowd pleaser at potlucks and BBQ parties.
- Meal-prep friendly - It is a nice make-ahead option, making it an excellent choice for quick meals during the week.
- Best of both worlds - They call it the best southwestern pasta salad because it is zesty, creamy, and satisfying.
Equipment Needed
Here's what I usually grab when I am making this Mexican pasta salad:
- Large pot (for cooking the pasta)
- Colander (used to drain and rinse)
- Cutting board and knife
- Mixing bowls- Very Large
- Food processor or blender (for dressing)
- Large spoon or spatula (to mix it all together)
Key Ingredients
Rotini pasta - I like using rotini because its spiral shape holds onto the dressing so well.
Black beans add protein and make the pasta salad more filling.
Corn - A little sweetness to balance the savory dressing.
Red bell pepper and tomatoes - Add fresh crunch and make the salad more filling.
Cotija cheese - Crumbly, salty, and the perfect southwest touch.
Jalapeño and cilantro - Adds a fresh herby kick and a bit of spice.
Southwest dressing - The creamy mixture of sour cream, mayo, Rotel, taco seasoning, and lime ties everything together.
Step-By-Step Instructions
Start by cooking the pasta according to package directions, just until al dente. Then drain it and rinse with cold water to stop the cooking process.
You can start making the creamy Southwestern dressing while the pasta cools. Just blend the sour cream, mayo, lime zest, lime juice, Rotel, and taco seasoning until creamy and smooth.
Assemble the salad in a big bowl. Combine the pasta, tomatoes, corn, black beans, bell pepper, cilantro, cotija cheese, and jalapeño.
Pour the dressing over the top and toss everything until well coated. I like to reserve about ½ a cup of dressing to add when serving because the pasta really soaks it up as it sits in the fridge.
You can serve it right away or let it sit in the fridge to let the flavors develop.
Serving Recommendations
- A light meal for a busy day.
- As a side dish at family dinners or cookouts. This is a great side dish to go with Crockpot BBQ Pulled Pork.
- Paired with grilled chicken, burgers or fish.
Make Ahead
If you plan early, you can prepare the dressing 2 to 3 days in advance and store it in the refrigerator. If you are making a whole salad ahead of time, keep the dressing in a separate airtight container until right before serving, so the pasta stays fresh and doesn't absorb too much of the dressing.
Storage
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. The flavors will set and develop overnight. If the pasta seems a little dry add some of the reserved dressing.
Expert Tips
- Cook the pasta to al dente or even a little under done. Pasta that is cooked to soft will get mushy as you mix it with the dressing.
- Always rinse the pasta under cold water; it stops it from continuing to cook so it doesn't become mushy.
- Add grilled chicken or shrimp for extra protein. You can make it extra creamy by adding diced avocado.
- If you want a lighter dressing, swap sour cream with Greek yogurt.
- Adjust the amount of jalapeño to your preference; add more for a kick or keep it mild if you prefer.
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Cold Southwest Pasta Salad with Creamy Dressing
Ingredients
- 1 16 ounce box rotini pasta, cooked to package directions *see notes
- 1 15 ounce can black beans, drained and rinsed
- 2 cups frozen corn, thawed
- 1 pint tomatoes, halved
- ½ cup red bell pepper, chopped
- ½ cup crumbled cotija cheese
- ⅓ cup fresh cilantro, chopped
- 1-2 tablespoons jalapeno, minced
Southwest Dressing
- ¾ cup mayo
- ½ cup sour cream
- 1 10 ounce can Rotel, drained
- 1 teaspoon lime zest
- 1 tablespoon fresh lime juice
- 1 tablespoon taco seasoning- use store bought or my homemade version
Instructions
- Cook pasta according to package directions, making sure to cook to al dente so the pasta is still more firm. When the pasta has finished cooking, strain off the water and rinse the pasta under cold water to stop the cooking process and chill the pasta. If making pasta salad ahead see notes.
- While the pasta is chilling make the dressing. Add the dressing to a food processor or blender and process until smooth. This can be made ahead and stored separately for 2-3 days.
- In the largest mixing bowl you have, add the beans, corn, tomatoes, pepper, cheese, cilantro and jalapeno to the chilled pasta. Stir in the dressing to coat evenly. This recipe makes a lot of dressing so add and stir until it is coated to your liking. If making ahead you can reserve a half a cup to stir in right before serving in case the pasta soaks up all of the dressing.
- Serve chilled right away or see notes for make ahead options.
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