Southwestern Pasta Salad
Packed with corn, beans, green chile and peppers, this Southwestern Pasta Salad packs quite a flavorful punch. It's a great summer side dish!
Servings: 12 servings
Calories: 343kcal
Ingredients
For the Pasta Salad
- 16 oz. ditalini pasta
- 15 oz. black beans
- 2 ears fresh corn or (1 15.25 can of corn, drained)
- 1 cup diced red onions
- 2 bell peppers diced (I used 1 green and 1 orange)
- 2 cups grape tomatoes halved
- 1 avocado diced
- 8 oz. Cabot Pepper Jack cheese cut into ½” cubes
For the Sauce
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- 14.5 oz. diced tomatoes and green chilies
- 4 oz. diced green chilies
- ¼ cup chopped cilantro
- 1 tsp minced garlic
- 3 Tbsp lime juice
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Cook the pasta according to package instructions. Rinse and drain the pasta in cold water.
- Place pasta in a large mixing bowl and add black beans, corn, red onions, bell peppers and tomatoes; stir until well combined.
- Using a separate mixing bowl, add all of the Sauce ingredients; stir until well combined. Add mixture to the bowl with the pasta; stir until well combined.
- Cover and refrigerate until cold.
- Before serving, top with avocado and cheese cubes.
Nutrition
Calories: 343kcal | Carbohydrates: 47g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 324mg | Potassium: 579mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1292IU | Vitamin C: 38mg | Calcium: 195mg | Iron: 2mg