Southwest Pasta Salad Recipe with Black Beans and Corn

Southwest Pasta Salad is a refreshing cold pasta salad that works beautifully for barbecues, potlucks, weeknight dinners, or as a make-ahead side dish. It combines creamy corn, black beans, diced pimentos, pepper-jack cheese and a smoky chipotle dressing for bold, balanced flavor. This salad is best served chilled and improves in flavor after a few hours in the refrigerator, so it’s ideal to prepare a day ahead when possible.

This version of southwest pasta salad has no mayonnaise and keeps a bright, slightly spicy profile thanks to chipotle sauce and fresh lime juice. It pairs well with grilled chicken, steak, burgers or shrimp and makes a colorful addition to any summer table.

Southwest pasta salad ingredients

Here are the ingredients you’ll need for this easy, flavorful pasta salad. Quantities are included in the recipe card below.

• Dry pasta
• Black beans (rinsed and drained)
• Canned corn (rinsed and drained)
• Diced pimentos
• Green onions, chopped
• Fresh cilantro, chopped
• Pepper-jack cheese, diced
• Cream-style corn
• Chipotle sauce (for a smoky heat)
• Juice of one lime
• Avocado (added just before serving)

How to make southwest pasta salad

Begin by cooking the pasta according to package directions. Drain it thoroughly and rinse under cold water to stop the cooking and cool the noodles for a cold salad.

While the pasta cooks, prepare the dressing by whisking the cream-style corn, chipotle sauce and lime juice until smooth and well blended. Taste and adjust the chipotle amount if you prefer milder or stronger heat.

Drain and rinse the black beans and corn, then combine them with the cooked pasta in a large bowl. Add the diced pimentos, chopped green onions, cilantro and pepper-jack cheese.

Pour the dressing over the pasta mixture and toss gently until everything is evenly coated. Cover the salad and refrigerate for at least two hours to allow the flavors to meld; overnight chilling is even better. Add diced avocado right before serving to preserve its color and texture.

Tips for making the best southwest pasta salad

• Reserve the avocado until just before serving so it stays bright and fresh. Dice it and fold in gently to avoid mashing.
• If you can’t find pre-made chipotle sauce, substitute a chipotle-flavored hot sauce or finely chopped chipotle in adobo, but start with a small amount and adjust to taste—the sauce is smoky and can be spicy.
• Rinse the cooked pasta under cold water to cool it quickly and prevent it from sticking together when making a cold salad.
• For the best texture, dice the pepper-jack cheese into small cubes so every bite has a mix of cheese, beans and vegetables.
• Store leftovers covered in the refrigerator for up to three days. Note that avocado will not keep well once mixed in, so add it fresh when serving leftovers.

Serving suggestions: Serve this salad as a side to grilled meats, seafood or vegetarian mains. It also makes a hearty potluck dish on its own—topped with extra cilantro or a squeeze of lime just before serving.

Recipe details

Ingredients

• 16 oz. dry pasta
• 1 can black beans, rinsed and drained
• 1 can corn, rinsed and drained
• 1/4 cup diced pimentos
• 3 green onions, chopped
• 1/4 cup chopped cilantro
• 4 oz. pepper-jack cheese, diced
• 1/2 cup cream-style corn
• 2 tablespoons chipotle sauce (adjust to taste)
• Juice of one lime
• 1 avocado, diced (added just before serving)

Instructions

1. Cook the pasta according to package directions. Drain and rinse under cold water to cool the noodles.
2. In a large bowl combine the cooled pasta, black beans, corn, pimentos, green onions, cilantro and pepper-jack cheese.
3. Whisk the cream-style corn, chipotle sauce and lime juice to make the dressing, then pour it over the pasta mixture and toss to coat evenly.
4. Cover and refrigerate for at least two hours, or overnight, to let the flavors meld. Add the diced avocado just before serving.
5. Store leftovers covered in the refrigerator for up to three days; omit avocado if you plan to keep leftovers.

Enjoy this vibrant southwest pasta salad chilled as a flavorful, make-ahead side that adds color and spice to any meal.