Get ready to transform your ordinary meal into a zesty culinary adventure! This Easy Southwest Pasta Salad with Lime Vinaigrette is not just a recipe, it's a vibrant journey through bold Southwest flavors that will transport you straight to the sun-drenched landscapes of Mexico. Perfect for summer gatherings, quick weeknight dinners, or meal prep, this dish combines the freshness of crisp vegetables, the heartiness of pasta, and a tangy lime dressing that will make your palate dance with excitement.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1/2 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients and tools. You'll need a large pot for boiling the pasta, a colander for draining, a large mixing bowl for combining the salad, and a whisk or jar for making the vinaigrette.
- Fill the large pot with water and bring it to a boil over high heat. Once boiling, add a pinch of salt to the water. This will enhance the flavor of the pasta.
- Add the 8 ounces of rotini pasta to the boiling water. Cook according to the package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the vegetables. Halve the 1 cup of cherry tomatoes, dice the 1/2 cup of red onion, and rinse and drain the 1 cup of black beans.
- If using frozen corn, measure out 1 cup and let it thaw at room temperature or quickly blanch it in boiling water for a minute, then drain. If using canned corn, simply drain and rinse it.
- Once the pasta is cooked, drain it in a colander and rinse it under cold water to stop the cooking process. Allow it to cool for a few minutes.
- In a large mixing bowl, combine the cooled rotini pasta, halved cherry tomatoes, black beans, corn, diced red onion, and chopped fresh cilantro.
- To make the lime vinaigrette, in a small bowl or jar, whisk together 1/4 cup of olive oil and the juice of 2 limes. Season with salt and pepper to taste. If using a jar, you can simply seal it and shake until well combined.
- Pour the lime vinaigrette over the pasta salad mixture. Gently toss everything together until the pasta and vegetables are evenly coated with the dressing.
- Taste the salad and adjust the seasoning with more salt, pepper, or lime juice if desired.
- Cover the salad and refrigerate for at least 15 minutes before serving. This will allow the flavors to meld together.
- Serve the Easy Southwest Pasta Salad chilled or at room temperature, garnished with additional cilantro if desired. Enjoy your delicious and refreshing salad!
Tips
- For maximum flavor, cook pasta just until al dente and rinse with cold water to stop cooking and prevent clumping.
- Use fresh lime juice for the most vibrant vinaigrette - bottled juice can taste flat.
- Let the salad rest in the refrigerator for at least 15-30 minutes before serving to allow flavors to meld.
- For extra protein, consider adding grilled chicken or shredded rotisserie chicken.
- Make this salad ahead of time - it actually tastes better after sitting for a few hours!
- Choose ripe, sweet cherry tomatoes for the best flavor profile.
- Feel free to adjust the vinaigrette's tanginess by adding more or less lime juice.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
