Easy Southwestern Pasta Salad (with Lime Vinaigrette Dressing)
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Tuck into this gorgeous, fresh easy Southwestern Pasta Salad! Black beans, corn, red peppers, jalapenos, cilantro and red onions feature in this easy to make pasta salad.
With the addition of the lime vinaigrette… oh, myyyyyyy.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Southwestern pasta salad is a delicious and refreshing dish that combines the flavors of the American Southwest with pasta, vegetables, and a zesty dressing.
This is a pasta salad that can be a full meal, the perfect side dish for a summer bbq, or even a snack. This recipe is SO easy, and I love it!
Living in Arizona, I am so lucky to be influenced by these southwestern flavors, and absolutely love to use them wherever I can. This dish is SO southwestern, the only thing it doesn’t have is avocado, but you could totally add it.
This is such a crowd pleaser, and makes me super popular when I bring this to pot-lucks, family gatherings or to back yard barbecues! Filled with satisfying ingredients, people usually go back for a second, third and fourth helping. I’m totally okay with that.
I probably make this at least once a week during summer. It’s great chilled or at room temperature.
If you love salad recipes – you’ll also enjoy my Antipasto Pasta Salad, Kale Salad or my Potato Salad!
Why you’ll love this
It’s perfect for summer picnics, barbecues, or as a side dish for any occasion.
- Easy to make ahead. I make this ahead and let it hang out and just grab a bowl here or there – lunch, a dinner, whatever.
- Simple ingredients. All things you probably have on hand, or can grab at any grocery store.
- GREAT flavors! This recipe is different to the traditional pasta salad, allows you to get creative with the flavors and textures you enjoy! Make a creamy dressing, by adding some sour cream or Greek yogurt.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Frequently Asked Questions
Yes, in fact, many people believe it tastes better after sitting for a few hours because the flavors meld together. Just be sure to refrigerate if it’s made in advance.
It usually lasts for 3-5 days when stored in an airtight container in the refrigerator.
It’s not recommended to freeze this dish, as the texture of the pasta and some of the fresh ingredients may be compromised upon thawing.
Yes, grilled chicken, shrimp, or even some chorizo can be great additions to the salad.
It can be as mild or as spicy as you like. Adjust the amount of jalapeños, or other ingredients to suit your preference.
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
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For the salad
- Pasta. Any kind of pasta works. I prefer the short noodles, like shells, elbows, gemelli or spirals (rotini pasta). This can be made gluten free if you use gluten free pasta and check labels on all other ingredients.
- Canned sweet corn and black beans. Drain and rinse before using.
- Red bell pepper, red onion, jalapeno and cilantro. Dice the peppers (you can use yellow peppers or a red pepper), red onions and jalapeno similar sizes to the corn and black beans.
For the dressing
- Olive oil. You can use extra virgin olive oil or light oil, based on your preferences.
- Vinegar. I use white wine vinegar, but apple cider vinegar, or rice vinegar can also be used.
- Fresh Lime juice and zest. Freshly squeezed and zested!
- Garlic, cumin, salt and pepper. Add a little chili powder if you like! Garlic powder can be used in place of fresh.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped. Cook the pasta in salted boiling water until al dente (according to package directions). Drain and set aside to cool. If you are in a hurry, rinse with cold water. Drain and rinse the corn and black beans, and dice the fresh vegetables.
Make the dressing. In a small bowl, whisk together all dressing ingredients, until very well blended (alternatively put all the ingredients in a jar with a tight fitting lid and shake).
Assemble. In a large bowl, combine the cooked and cooled pasta, the vegetables and the dressing.
Serve. Garnish with Queso Fresco or cotija cheese, extra limes and cilantro. Serve immediately, or store in the refrigerator for a few days. Devour.
Kylee’s Notes
What to do with leftovers
Store in an airtight container in the refrigerator for up to 5 days.
Substitutions/Additions
You could add diced avocado, cherry tomatoes, roasted red peppers or some blanched broccoli to this recipe. Different vegetables are awesome!
If you are after a creamy pasta salad, a great addition to the dressing is a little sour cream or Greek yogurt. Taste test and adjust seasoning.
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Easy Southwest Pasta Salad with Lime Vinaigrette Dressing
Ingredients
- 12 ounces Gemelli Pasta
- 15.25oz can sweet corn
- 15oz can black beans
- 1 cup red pepper (diced)
- ½ cup red onion (diced small)
- 1 small jalapeño (diced small)
- 1/2 cup cilantro finely chopped
DRESSING
- ¼ cup olive oil
- ¼ cup white vinegar (use white wine or rice)
- ¼ cup lime juice fresh
- 1 teaspoon lime zest
- 2 cloves garlic , minced
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon cracked pepper
GARNISH
- queso Fresco cheese (I used about 1/3 of a round)
- extra limes
- extra cilantro
Instructions
Prepare the ingredients
- Cook the 12 ounces Gemelli Pasta in salted boiling water until al dente.
- Drain and set aside to cool.
- Drain and rinse the 15.25oz can sweet corn and 15oz can black beans, and dice the 1 cup red pepper, ½ cup red onion, 1 small jalapeño, and 1/2 cup cilantro .
Make the dressing:
- Whisk together ¼ cup olive oil, ¼ cup white vinegar, ¼ cup lime juice, 1 teaspoon lime zest, 2 cloves garlic, 2 teaspoons ground cumin, 1 teaspoon salt, and 1 teaspoon cracked pepper, until very well blended (alternatively put all the ingredients in a jar with a tight fitting lid and shake).
Assembly
- In a large bowl, combine the cooked and cooled pasta, the vegetables and the dressing.
Garnish
- Add queso Fresco cheese, serve immediately with extra limes and extra cilantro, or store in the refrigerator for a few days.
- Devour.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Way too much cumin