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Southwestern Pasta Salad

Southwestern pasta salad with smoky chipotle-lime dressing, charred corn, black beans, and tender rotini. Served chilled after an hour of chilling for bold, taco-inspired flavor in every bite.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Southwestern Pasta Salad
  • 12 oz rotini or bowtie pasta Cook until al dente, then cool completely before mixing.
  • 1 can (15 oz) black beans Drain and rinse well.
  • 2 cup corn kernels Char in a dry skillet for smoky flavor.
  • 1 cup cherry tomatoes Halve for bite-size pieces.
  • 2 avocados Dice and fold in gently so they stay creamy.
  • 0.5 red onion Finely dice.
  • 1 red bell pepper Dice small for even distribution.
  • 0.25 cup fresh cilantro Chop and use as a bright finishing herb.
  • 0.5 cup cotija or feta cheese Crumbled for topping before serving.
Chipotle Lime Dressing
  • 0.3333333333 cup olive oil
  • 3 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 chipotle pepper in adobo Minced.
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 0.25 tsp salt Add to taste (start small).
  • 0.25 tsp pepper Add to taste (start small).

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the chipotle lime dressing
  1. Blend or whisk olive oil, lime juice, honey, minced chipotle pepper in adobo, cumin, garlic powder, salt, and pepper until smooth and glossy.
Char the corn
  1. Heat a dry cast iron skillet over medium-high heat, then add corn kernels and cook for 6–8 minutes, stirring occasionally, until charred in spots and fragrant.
  2. Spread the charred corn onto a sheet pan and cool completely so it doesn’t melt the dressing.
Assemble the pasta salad
  1. In a large bowl, combine cooled pasta, black beans, cooled charred corn, cherry tomatoes, red onion, and red bell pepper.
  2. Pour the chipotle lime dressing over the pasta mixture and toss until every piece is evenly coated.
  3. Fold in diced avocado and chopped cilantro gently to keep the avocado intact.
Chill, top, and serve
  1. Refrigerate for at least 1 hour to let the flavors meld, keeping the salad covered.
  2. Before serving, top with crumbled cotija or feta cheese and taste to adjust lime juice or salt, then serve chilled.

Notes

For clean charred corn without steaming, use a hot dry skillet and spread corn into an even layer; cool it fully on a sheet pan before mixing. Store covered in the refrigerator for 3–4 days (avocado may soften slightly). Freezing is not recommended due to texture. If you want it vegetarian, it already is; for a dairy-light option, use crumbled queso fresco or omit the cotija/feta.