Southwest Pasta Salad

Pasta salad with beans and veggies in a round wooden bowl.

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Easy creamy pasta salad recipe with a kick of bold flavors made with greek yogurt, beans, and a handful of veggies.

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Salad, Side Dish

Cuisine: Mexican

Diet: Vegetarian

Servings:

Author: Rena

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 didn'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.

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