Description
Looking for a vibrant and nutritious dish that’s as delightful as it is easy to prepare? Try this Southwest Pasta Salad! Bursting with bold flavors from fresh veggies, black beans, and a creamy dressing, this salad is perfect for any occasion—whether you’re hosting a gathering, enjoying a quick weeknight dinner, or meal prepping for the week ahead. In just 30 minutes, you can create a satisfying dish that’s not only delicious but also packed with nutrients. With its versatility in ingredients and make-ahead options, you’ll find yourself reaching for this recipe time and time again!
Ingredients
Scale
- 16 ounces whole-wheat or gluten-free pasta
- 1 pint cherry tomatoes (halved)
- 1 small red onion (diced)
- 15 ounces black beans (drained & rinsed)
- 2 cups frozen corn
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon ground coriander seed
- Kosher salt & ground black pepper (to taste)
- 1 ½ cups plain Greek yogurt or coconut yogurt for a vegan option
- Juice of 1 lime
- 2–3 cloves garlic (minced)
- A small bunch of fresh coriander (minced)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- While the pasta cools, mix dressing ingredients (yogurt, lime juice, garlic, salt, and pepper) in a bowl.
- Sauté corn with olive oil, cumin, paprika, coriander, salt, and pepper until lightly charred.
- Combine cooled pasta with tomatoes, onion, black beans, and corn mixture in a large bowl.
- Toss everything with the creamy dressing until well coated.
- Serve immediately or chill in the refrigerator before serving for enhanced flavors.
Nutrition
- Serving Size: 1 cup (220g)
- Calories: 350
- Sugar: 4g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 5mg