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  • Writer's pictureTerri Windover

Southwest Pasta Salad

This is a super fast pasta salad that will last a few days as it makes a good amount.  As you've probably noticed I love anything Tex-Mex lol. 

Just add a pre-roasted chicken on the side to up the protein and voila!

Servings: 10


kosher salt

1 lb. dry pasta, such as elbow, bow tie, or rotini

1 15-oz. can corn kernels

1 15-oz. can black beans

1 c. shredded Cheddar

1 c. halved cherry tomatoes

2 avocados, diced

1/3 c. Chopped cilantro


1 c. Greek yogurt

1/3 c. extra-virgin olive oil

1 tbsp. honey

1 tbsp. apple cider vinegar

2 cloves garlic, minced

2 Limes, juiced

1/2 jalapeño, chopped

1 1/2 tbsp. Taco Seasoning (low sodium)

kosher salt

DIRECTIONS: In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and and cool, 5 minutes. Meanwhile, make dressing: Whisk all ingredients together. Taste and add salt as desired.

Stir corn, black beans, cheese, tomatoes, avocados and cilantro in with pasta. Toss with dressing. Cover tightly and refrigerate 1 hour before serving. 

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