Southwestern Pasta Salad

Back

Southwestern Pasta Salad

Pasta Salad

CategoryCuisineDiets,

This cool summer salad, loaded with spices and vegetables, is sure to please everyone at your next picnic or special gathering.

Ingredients

 1 (12-ounce) box gluten-free corkscrew pasta
 1 (15-ounce) can black beans, drained and rinsed
 1 (10-ounce) can diced tomatoes with green chilis, with juice (we used chipotle flavored)
 6 to 8 green scallions, trimmed and sliced
 1 ½ cups chopped tomatoes
 1 ½ cups frozen corn, thawed under warm water
 1 cup sliced black olives
 Salt and pepper to taste
Dressing
 ½ cup freshly squeezed lime juice (or to taste
 1 tablespoon olive oil
 2 teaspoons chili powder
 1 ½ teaspoons garlic herb salt
 1 teaspoon oregano
 ½ teaspoon cumin
Optional Garnishes
 Sliced sweet red onions
 Diced avocados

Instructions

1

Cook pasta according to package directions. Drain and rinse with cold water. Place in a large salad bowl.

2

Add black beans, the can of diced tomatoes and green chilies, scallions, fresh tomatoes, corn, and black olives.

3

Mix the dressing in a small bowl and pour over the salad. Toss gently.

4

Adjust seasonings according to taste.

5

Garnish as desired.

Note: Substitute wheat pasta for gluten-free if desired. Any shape can be used. We have found that gluten-free pasta that is a combination of corn and rice holds its shape the best.

You can use other vegetables in this salad, if desired. Suggestions would be green and red peppers, zucchini, jicama, and/or marinated artichoke hearts. Also, you could use kidney beans or chickpeas in place of the black beans.

Share this recipe

  • You may also like

Other Recipes

Check out our veggie cooking videos

Get updates and news about the next Veggie Fest, wellness articles, and new delicious recipes straight to your inbox.

Subscribe!

Ingredients

 1 (12-ounce) box gluten-free corkscrew pasta
 1 (15-ounce) can black beans, drained and rinsed
 1 (10-ounce) can diced tomatoes with green chilis, with juice (we used chipotle flavored)
 6 to 8 green scallions, trimmed and sliced
 1 ½ cups chopped tomatoes
 1 ½ cups frozen corn, thawed under warm water
 1 cup sliced black olives
 Salt and pepper to taste
Dressing
 ½ cup freshly squeezed lime juice (or to taste
 1 tablespoon olive oil
 2 teaspoons chili powder
 1 ½ teaspoons garlic herb salt
 1 teaspoon oregano
 ½ teaspoon cumin
Optional Garnishes
 Sliced sweet red onions
 Diced avocados

Directions

1

Cook pasta according to package directions. Drain and rinse with cold water. Place in a large salad bowl.

2

Add black beans, the can of diced tomatoes and green chilies, scallions, fresh tomatoes, corn, and black olives.

3

Mix the dressing in a small bowl and pour over the salad. Toss gently.

4

Adjust seasonings according to taste.

5

Garnish as desired.

Note: Substitute wheat pasta for gluten-free if desired. Any shape can be used. We have found that gluten-free pasta that is a combination of corn and rice holds its shape the best.

You can use other vegetables in this salad, if desired. Suggestions would be green and red peppers, zucchini, jicama, and/or marinated artichoke hearts. Also, you could use kidney beans or chickpeas in place of the black beans.

Southwestern Pasta Salad
IngredientsDirections