Southwest Pasta Salad
This Southwest Pasta Salad is packed with black beans, sweet corn, crisp bell peppers, creamy avocado, and a smoky chipotle-lime dressing that ties every single bite together.
Equipment
- Large pot - for boiling pasta
- Colander or strainer
- Large mixing bowl - at least 5-quart capacity
- Medium mixing bowl - for the dressing
- Chef's Knife and Cutting Board
- Citrus juicer or hand press - for fresh lime juice
- Whisk
- Airtight storage containers - for make-ahead and leftovers
- Can opener
- Measuring cups and spoons
Ingredients
For the Salad
- 12 oz rotini pasta - 340g
- 1 can black beans - 15 oz/425g, drained and rinsed
- 1 can sweet corn kernels - 15 oz/425g, drained; or 1.5 cups frozen corn, thawed
- 1 medium red bell pepper - diced
- 1 medium orange or yellow bell pepper - diced
- 1 cup cherry tomatoes - halved
- 1/2 medium red onion - finely diced
- 1 large avocado - diced
- 1/2 cup shredded Mexican blend cheese - 50g
- 1/4 cup fresh cilantro - roughly chopped
- 1 jalapeño - seeded and finely minced (optional, for heat)
For the Chipotle-Lime Dressing
- 1/2 cup sour cream or plain Greek yogurt - 120ml
- 1/4 cup mayonnaise - 60ml
- 2 tablespoons chipotle peppers in adobo sauce - minced, about 1-2 peppers, adjust to taste
- 3 tablespoons fresh lime juice - about 2 limes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt - plus more to taste
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Cook the rotini until al dente, about 8 to 10 minutes, then reserve 1/4 cup pasta water before draining.
- Rinse the drained pasta under cold running water until completely cool, shake off excess water, and transfer to a large mixing bowl.
- Whisk together sour cream, mayonnaise, minced chipotle peppers, lime juice, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper until smooth. Taste and adjust heat and brightness.
- Drain and rinse the black beans and corn, pat dry, and set aside. Dice the bell peppers, halve the cherry tomatoes and drain on paper towel, finely dice the red onion, mince the jalapeño, and chop the cilantro.
- Halve the avocado, remove the pit, score the flesh in a crosshatch pattern, and scoop out the cubes with a spoon. Dice just before assembling to minimize browning.
- Add the beans, corn, bell peppers, tomatoes, red onion, and jalapeño to the cooled pasta. Pour about two-thirds of the dressing over the top and toss gently but thoroughly to coat.
- Gently fold in the diced avocado, shredded Mexican cheese, and chopped cilantro. Add more dressing gradually until dressed to your liking.
- Cover and refrigerate for at least 20 to 30 minutes to let the flavors meld. Before serving, taste and adjust with extra lime juice and salt, then serve cold or at room temperature.
Notes
- Cook pasta just to al dente; overcooked pasta turns mushy after sitting in the dressing.
- Cool the pasta completely before dressing it so the dressing does not melt and the avocado does not brown.
- Add only two-thirds of the dressing first, then add more to taste to avoid over-dressing.
- Add avocado last, right before serving or the final chill, to keep it looking fresh and vibrant.
- Even 20 minutes in the fridge makes a noticeable difference in how the flavors blend together.
- Chipotle peppers vary in intensity by brand; start with one pepper and taste the dressing before adding more.
- Reserve pasta water and use a splash to loosen the dressing if the salad seems dry after chilling.
- Store in an airtight container in the refrigerator for up to 4 days; keep avocado separate if storing more than a few hours.
- Revive leftovers with a drizzle of lime juice, a spoonful of sour cream or mayo, and a pinch of salt.
- This salad is not suitable for freezing; the mayonnaise-based dressing will separate and the vegetables will become mushy.