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This Southwest Pasta Salad is a delicious vegetarian pasta salad recipe that’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.
There’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.
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.
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 didn’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.
Frequently asked questions
Place leftover pasta salad in a tightly sealed container and freeze for up to 3 months. To thaw, simply leave in the fridge overnight and serve cold. You may also thaw or defrost in the microwave if pressed for time. If you are making pasta salad ahead of time and planning to just freeze it, consider storing the dressing separately and mix together once ready.
Wondering how long pasta salad is good for? It all depends on whether you added any chicken or seafood. Vegetarian pasta salads will last up to 5-7 days in the fridge. Any salad containing chicken or seafood should be consumed in 3-4 days.
Pasta salads are one of those versatile dishes that will taste great with almost anything you add to it. Try adding different veggies like grilled zucchini, greens, crunchy veggies like broccoli, celery, tomatoes, or some olives, corn, and beans. There is also the option of adding more protein to your pasta salad like chicken or shrimp.
Yes. Instead of Greek yogurt, you can use vegan or dairy-free yogurt.
More pasta salad recipes
- Lemon Dill Salmon Pasta Salad
- Creamy Tuna Pasta Salad
- 15 minute Greek Pasta Salad
- Caprese Pasta Salad
- Chicken Pasta Salad
- Mexican Street Corn Pasta Salad
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Southwest Pasta Salad
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
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
