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Southwestern Pasta Salad

Yield1 Serving

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

Pasta Salad

 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
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.