This post may contain affiliate links. Please read our disclosure policy.

This Southwest Pasta Salad is a delicious vegetarian pasta salad recipe thatโ€™s full of flavor, easy to make, and can be made vegan. A healthy pasta salad recipe that can be served as a side dish or main meal!

You may also like my caprese pasta salad or my Greek Orzo Pasta Salad.

Vegetarian pasta salad in a round wooden bowl.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus youโ€™ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Thereโ€™s something about homemade pasta salads that makes it so comforting for the soul. Serve it as a vegetarian salad or make it vegan by using coconut or dairy-free yogurt.

To add more protein to this salad, feel free to add some chicken like this honey chipotle grilled chicken or shrimp like this healthy shrimp scampi. It can be enjoyed warm after it is prepared or served cold and either way, it is just so delicious.

Ingredients you will need

  • Pasta: I use 16 ounces of Whole-wheat pasta. You can use any kind you have on hand or gluten-free pasta.
  • Cherry/grape Tomatoes, halved lengthwise
  • Red Onion, diced
  • Black Beans, one can, drained & rinsed
  • Frozen Corn, or canned corn
  • Olive Oil
  • Ground Cumin
  • Smoked Paprika
  • Ground Coriander Seed
  • Kosher salt & ground black pepper, to taste
  • A bunch of Cilantro, minced
  • Plain Greek yogurt , or coconut yogurt for a vegan option
  • Lime, juiced
  • Cloves Garlic, minced

How to make southwest pasta salad

Bring a pan of salted water to a boil. Add pasta and cook according to the package instructions.

Once the pasta is cooked, save 1/2 cup of water, then drain immediately into a large colander standing in the sink. Run under cold water to stop the cooking process, shaking it well to remove excess water.

    cooked pasta for pasta salad on a colander.

    Meanwhile, prepare the dressing, In a small bowl, combine all the dressing ingredients and mix until well combined; set aside.

    Heat oil in a large pan over medium heat. Add frozen corn and sprinkle with cumin, paprika, coriander, salt, and pepper. Cook, stirring frequently, until it begins to char. Stir in the beans and pasta water, and continue to cook for 3-4 minutes longer.

    To assemble the salad, place the cooked pasta, halved tomatoes, onion, black beans, and corn mixture in a large salad bowl.

    Pour the creamy dressing on top of the veggies; toss until evenly coated with dressing.

    Serve immediately or refrigerate until chilled.

      pouring dressing over pasta salad

      Substitutes and tips

      • Pasta- use any pasta you prefer
      • For Vegan option, use coconut yogurt
      • Feel free to add any proteins of choice like chicken or shrimp
      • Use canned or frozen corn
      • Place leftovers in a container and store in the fridge for up to 5-7 days if you didnโ€™t add any protein. If it has any chicken or shrimp stored for three days.
      • Reheat in the microwave when ready to eat. Or serve cold. You may freeze for up to 3 months. Thaw in the fridge before serving.
      • You can store the dressing separately in an airtight container in the refrigerator for up to 5 days.
      A round wooden bowl of pasta salad with a lime wedge.

      Frequently asked questions

      Can you freeze pasta salad?
      How long can you keep pasta salad in the fridge?
      What goes in pasta salad?
      Can I make it vegan?
      Side view of pasta salad in a wooden bowl.

      More pasta salad recipes

      Pin this now to find it later

      Pin It
      ebook cover with taco salad bowl in the image.
      Get my free eBook!
      Grab my free ebook featuring 20 of my top 30 minutes family-friendly healthy dinner recipes.
      Please enable JavaScript in your browser to complete this form.

      Remember to subscribe to my NEWSLETTER for free and receive recipes like this Southwest Pasta Salad Recipe delivered right to your inbox!

      FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.

      No ratings yet

      Southwest Pasta Salad

      By: Rena
      Servings:
      Prep: 15 minutes
      Cook: 15 minutes
      Total: 30 minutes
      Pasta salad with beans and veggies in a round wooden bowl.
      Easy creamy pasta salad recipe with a kick of bold flavors made with greek yogurt, beans, and a handful of veggies.
      Prevent your screen from going dark

      Ingredients

      • 16 ounces Whole-wheat or gluten-free pasta
      • 1- pint Cherry/grape Tomatoes , halved lengthwise
      • 1 Small Red Onion, diced
      • 15 ounce Black Beans, one can, drained & rinsed
      • 2 cups Frozen Corn
      • 1 tablespoon Olive Oil
      • 1 teaspoon Ground Cumin
      • 1 tablespoon Smoked Paprika
      • 1 teaspoon Ground Coriander Seed
      • Kosher salt & ground black pepper, to taste

      For the dressing:

      • 1-1/2 cups Plain Greek yogurt , or coconut yogurt for a vegan option
      • 1 Lime, juiced
      • 2-3 cloves Garlic, minced
      • 1 teaspoon Kosher Salt, or to taste
      • 1/4 teaspoon Ground Pepper, or to taste
      • A small bunch of coriander, minced

      Instructions

      • Bring a pan of salted water to a boil. Add pasta and cook according to the package instructions.
      • Once the pasta is cooked, save 1/2 cup of water, then drain immediately into a large colander standing in the sink. Run under cold water to stop the cooking process, shaking it well to remove excess water.
      • Meanwhile prepare the dressing, to a small bowl combine all the dressing ingredients to and mix until well combined; set aside.
      • Heat oil in a large pan over medium heat. Add frozen corn and sprinkle with cumin, paprika, coriander, salt, and pepper. Cook stirring frequently until it begins to char. Stir in the beans and pasta water, continue to cook for 3-4 minutes longer.
      • To assemble the salad, place the cooked pasta, halved tomatoes, onion, black beans, and corn mixture to a large salad bowl.
      • Pour the creamy dressing on top of the veggies; toss until evenly coated with dressing.
      • Serve immediately or refrigerate until chilled.

      Notes

      Substitutes:
      • Pasta- use any pasta you prefer
      • For the Vegan option, use coconut yogurt
      • Feel free to add any proteins of choice, like chicken or shrimp
      • Use canned or frozen corn
      • For gluten-free, use gluten-free pasta
      • For dairy-free, use coconut or dairy-free yogurt
      Storage:
      Place leftovers in a container and store in the fridge for up to 5-7 days if you didnโ€™t add any protein. Suppose it has any chicken or shrimp, store it for three days. Reheat in the microwave when ready to eat. Or serve cold. You may freeze for up to 3 months. Thaw in the fridge before serving. You can store the dressing separately in an airtight container in the refrigerator for up to 5 days.

      Nutrition

      Calories: 355kcalCarbohydrates: 71gProtein: 17gFat: 4gSaturated Fat: 1gCholesterol: 1mgSodium: 311mgPotassium: 631mgFiber: 7gSugar: 3gVitamin A: 720IUVitamin C: 20mgCalcium: 72mgIron: 4mg

      Nutrition information is automatically calculated, so should only be used as an approximation.

      Additional Info

      Course: Main Course, Salad, Side Dish
      Cuisine: Mexican
      Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

      About Rena Awada

      Hi, Iโ€™m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

      You May Also Like

      Leave a comment

      Your email address will not be published. Required fields are marked *

      Recipe Rating