Description

This Southwest Pasta Salad is bursting with flavor, featuring black beans, sweet corn, and fresh veggies. It’s a satisfying dish that’s simple to prepare, ideal for gatherings or a quick meal!

Ingredients

Scale

12 ounces bowtie pasta
2 tablespoons olive oil
1 can (15 ounces) corn kernels, drained
1 can (15 ounces) black beans, drained, rinsed
1 medium red bell pepper, diced
1 medium orange or yellow bell pepper, diced
½ cup fresh cilantro, finely chopped
1 medium jalapeño, seeded, finely diced
6 strips bacon, cooked, crumbled
½ cup Cotija cheese, crumbled
1 large avocado, diced, added just before serving
1 cup (220 g) mayonnaise
6 tablespoons fresh lime juice, from 4 to 5 limes
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon garlic powder
2 teaspoons hot sauce
Salt and freshly ground black pepper, to taste

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Instructions

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and rinse briefly under cold water, then toss with 2 tablespoons of olive oil. Set aside to cool slightly.
In a large mixing bowl, combine the cooled pasta with drained corn, black beans, diced bell peppers, cilantro, jalapeño, chopped bacon, and Cotija cheese. Toss gently to mix.
In a medium bowl, whisk together mayonnaise, lime juice, chili powder, cumin, paprika, garlic powder, hot sauce, salt, and pepper until smooth.
Pour the dressing over the salad and toss until everything is coated, folding in the avocado gently if using or just before serving to keep it fresh.
Cover and refrigerate for at least 1 hour to develop flavors.
Serve cold or at room temperature, garnished with extra cilantro, Cotija, or a lime wedge if desired.

Notes

For a vegetarian version, omit bacon and substitute Cotija cheese with a plant-based alternative.
Feel free to customize with your favorite add-ins like diced tomatoes or cucumbers.
The salad is best enjoyed chilled; refrigerate longer for deeper flavor.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 6g
Protein: 8g
Cholesterol: 20mg