Southwestern Pasta Salad

Southwestern Pasta Salad

This southwestern pasta salad is quick and easy to make.  Perfect for a hot summer day, and it is both vegetarian and vegan.


1 box pasta (preferably rotini)

1/3 cup vegetable oil

1/4 cup lime juice

2 teaspoons ground cumin

1-1/2 cups corn (fresh or frozen, thawed)

1 cup diced green bell pepper

1 can (15oz) black beans (drained and rinsed)

1 cup chopped roma tomatoes (I de-seed mine)

1/4 cup fresh cilantro (or a generous sprinkle of dried cilantro)

garlic powder, to taste

chili powder, to taste

salt to taste


Cook pasta according to the directions.

Combine the oil and lime juice with the spices, then toss with pasta.

Add the corn, beans, green pepper, and cilantro.

Chill, or serve at room temperature.

Southwestern Pasta Salad


This was inspired by this recipe; however, it is also very similar to my recipe Quinoa with Black Beans & Corn, which is another great summer dish!



By | 2018-01-29T21:19:52+00:00 July 7th, 2014|Food, Pasta, Vegan, Vegetarian|1 Comment

About the Author:

Busy blogger and mom of two girls! We love traveling and the great outdoors, and are always looking for our next adventure!

One Comment

  1. valmg @ Mom Knows It All August 17, 2018 at 2:19 am - Reply

    This Southwestern pasta salad would make a great side for a summer gettogether. I love how simple and versatile it is.

Leave A Comment