15-Minute Southwestern Pasta Salad with Black Beans
This Southwestern pasta salad comes together in just 15 minutes! The vegetarian dish is packed with flavor thanks to the black beans, corn, bell pepper, fresh cilantro, feta cheese, and twist of fresh lime.
This vegetarian pasta salad recipe is ideal for school lunches, potlucks, quick weeknight dinners… and just about any other occasion! Make it ahead and serve it cold, if you like! Each forkful offers a wonderful blend of flavors that’ll have you reaching for more—in my house, we like to say seconds are mandatory!
Not only does this dish shine with its eye-catching colors and bold flavors, but it’s also a versatile crowd-pleaser. Serve it as a satisfying main course or yummy side dish, and watch as it disappears from the table. With its vibrant hues and irresistible taste, this Southwestern Pasta Salad is guaranteed to wow your family and friends. So grab your ingredients and a big bowl, and celebrate fresh, wholesome goodness with this downright delicious recipe!
Try my healthy pasta salad recipes, like my Bruschetta Pasta Salad or my BLT Pasta Salad!
15-Minute Southwestern Pasta Salad with Black Beans
Ingredients
- 2 to 3 tablespoons extra virgin olive oil, divided
- 4 cups corn, (fresh, canned or frozen and thawed)
- 1 teaspoon kosher salt, divided
- 1 (15-ounce) can black beans, rinsed and drained
- 1 red bell pepper, finely diced (~1 cup)
- 1 red onion, finely diced, (~1 cup)
- ½ to 1 cup fresh cilantro, chopped
- Sliced jalapeños, optional
- 4 cups cooked whole grain rotini pasta
- 5 to 6 tablespoons lime juice, (juice of ~3 limes)
- 1 teaspoon chili powder
- ½ teaspoon smoky paprika
- 1 teaspoon cumin
- ½ cup crumbled feta cheese, optional
Instructions
- Warm 1 teaspoon oil in a large skillet over medium-high heat. Add the corn and cook for about 7 minutes, stirring occasionally, until the kernels are slightly charred (if you’re using fresh corn, you’ll notice some golden-brown spots). Sprinkle in ¼ teaspoon salt near the end, then remove from heat and let the corn cool completely.
- In a large mixing bowl, combine the cooled corn with black beans, bell pepper, red onion, cilantro, and jalapeños (if using). Give everything a good toss to mix.
- Add in the cooked pasta and toss again. Drizzle on the lime juice and remaining olive oil. Sprinkle in your seasonings and mix well so every bite is full of flavor. Taste and adjust with extra lime juice, salt, or pepper if you’d like.
- Scoop the salad onto a serving platter and sprinkle optional feta over the top. Enjoy it chilled or at room temp—whatever you’re in the mood for!
Y’ALL, let me tell you, no one—I mean NO ONE—does Tex-Mex like Joy! I’m over here doing the happy dance and shouting WOW from the rooftops! Bless this recipe!!! Can’t wait to make it for my grandkids!
Aww, you just made our day, Mary! We’re doing a happy dance right alongside you! So thrilled to hear you’re loving this recipe—it’s definitely a crowd-pleaser! Your grandkids are in for a treat! Thanks for all the love and support. Enjoy every delicious bite! ❤️
— Team Joy
Joy, for the pasta, did you use 4 cups cooked or 4 cups raw pasta?
Hi Beverly! I use 4 cups “cooked”…. I find that amount to be the perfect balance of pasta and fixins. Let me know what you think after you make it. I am hoping you love it as much as we do! (I ate all the leftovers for dinner last night, ha!)
This was a big hit at my house tonight. Very easy to make and tasted great!
Michael, I’m so happy to hear that you enjoyed the Southwestern Pasta Salad! Thanks for sharing the love…wish you could see my smile! 😉
Hubby, 24 year old son, and I loved this! Used Chickpea pasta for extra protein.
Yay! Lynne, I’m thrilled you all loved the Southwestern Pasta Salad! It’s such a fun and zesty dish, perfect for any occasion. Thanks for trying it out and sharing your review – it always makes my day to hear feedback like this!
Absolutely love this recipe. I wasn’t sure about adding feta but that out it over the top for flavor. I added chicken and served it as a main dish. My husband who usually turns his nose up at anything with black beans even loved it.
Hi Cindy. So happy you and your husband could enjoy it together! Thanks for sharing!!
How many cups of raw pasta makes 4 cups of cooked?
Hi Stewball, For whole grain rotini, 1 cup dry yields about 2 cups cooked, so you’ll need roughly 2 cups dry (about 6–7 ounces, or just under half a 16-oz box) to make 4 cups cooked. Enjoy!— Eliza (Team Joy)