Southwest Pasta Salad

Southwest Pasta Salad

Serves: 6-8 people
Prep Time: 20 minutes
Cooking Time: 1 hour
Southwest Pasta Salad


For the dressing:

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 teaspoon smoked paprika
  • 1 teaspoon Green Garden Freeze-Dried Non-GMO Minced Garlic
  • 2 tablespoons cilantro, minced
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried chives
  • ¼ teaspoon dried parsley
  • ¼ teaspoon dried oregano
  • ½ lime, juiced

For the pasta salad:

  • 1 (12-ounce) box tri-color rotini pasta
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 ½ cups frozen fire-roasted corn, thawed
  • 1 large red,orange or yellow bell pepper, diced
  • ½ medium red onion, diced
  • 1 cup grape tomatoes, halved
  • 1 large avocado, diced
  • ⅓ cup cilantro, chopped
  • Salt and pepper, to taste
  • ¼ cup sliced scallions, for garnish


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For the Dressing:

  1. In a small mixing bowl, whisk together the mayonnaise, sour cream, smoked paprika, Green Garden Freeze-Dried Non-GMO Minced Garlic, minced cilantro, onion powder, chives, parsley, oregano, and lime juice. Set aside.

For the Salad:

  1. Cook the rotini according to the package instructions. Then, drain, rinse with cold water, and allow to dry for about 5 minutes.
  2. In a large bowl, combine the cooked pasta, black beans, corn, bell pepper, red onion, grape tomatoes, avocado, and chopped cilantro.
  3. Pour in the dressing, and stir to fully coat the salad ingredients.
  4. Add salt and pepper to taste.
  5. Cover and place in the refrigerator, and chill for at least 1 hour before serving.
  6. Garnish with sliced scallions.