Admire the rich, delicious ingredients that represent the American Southwest in this flavor-packed pasta salad! Smoky chipotle peppers, tender-crisp corn, tangy tomatoes, creamy pinto beans, buttery avocado, and refreshing cilantro all play key roles in this flavorful side dish. This pasta salad pairs extremely well with grilled chicken or hamburgers at your next cookout!
Can you use bottled salad dressing in southwestern pasta salad?
This recipe makes about 1 ⅔ cups of dressing. While you could substitute the same amount of your favorite creamy dressing, this homemade dressing is not only more concentrated in flavor than the bottled type, it is made with fresh, zesty, and spicy ingredients. Southwestern dressing also blitzes together in a flash in a blender or food processor. Made with sour cream, mayonnaise, chipotle peppers, cumin, and lime, this smoky sauce uses the ultimate kitchen hack: ranch seasoning. Simple and delicious, who could resist?
What pasta is good in southwestern pasta salad?
Short pasta shapes are really great for pasta salads, especially if they have some rougher edges and openings so that all the smaller ingredients get well distributed and the dressing coats everything. This recipe calls for shells because they have perfect little pockets for ingredients to hide in, ensuring every bite is packed with flavor and texture. Orecchiette is another nice option, while rotini, elbow macaroni, penne, and cavatappi are also pasta salad staples. It's personal preference!
Can southwestern pasta salad be made ahead of time?
Yes! Whether you’re packing a cooler for the beach or bringing it to a potluck, southwestern pasta salad is a keeper since it stays fresh for up to 24 hours in a covered container. If making it the day before, keep the avocado and cilantro on the side until ready to serve. This ensures the avocado stays bright green and the cilantro remains extra fresh! The pasta will soak up some of the dressing as it rests overnight, so take it out of the fridge about 20 minutes before serving and add a splash or two of milk before giving it a big stir and serving.
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- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 25 mins
Ingredients
- 2
ears corn, shucked
- 1
16 oz. box medium shell pasta
- 3/4 c.
sour cream
- 3/4 c.
mayonnaise
- 1
1 oz. packet ranch seasoning mix
2-3 chipotle peppers in adobo, seeded
- 1 tsp.
lime zest
- 1 tbsp.
lime juice
- 1/2 tsp.
ground cumin
- 1 pt.
cherry tomatoes, halved
- 1
15 oz. can pinto beans, drained and rinsed
- 2
avocados, diced
- 1
orange bell pepper, seeded and chopped
- 1/2
medium red onion, chopped
- 1 c.
chopped fresh cilantro
- 1 c.
shredded Mexican cheese blend
Directions
- Step 1Bring a large pot of salted water to a boil. Boil the corn until tender, 4 to 5 minutes. Remove the corn from the pot with a fine mesh strainer and rinse with cold water to cool.
- Step 2Add the pasta to the same pot of boiling water and cook one minute longer than the package directions. Drain, rinse with cold water, and let cool.
- Step 3In a blender, combine the sour cream, mayonnaise, ranch seasoning mix, 2 chipotle peppers, lime zest, lime juice, and cumin. Blend until smooth. Taste, and blend in a third chipotle pepper, if desired.
- Step 4Cut the corn off the cobs. In a large bowl, combine the corn, cooled pasta, cherry tomatoes, pinto beans, avocado, bell pepper, red onion, cilantro, and cheese. Fold to combine. Gently fold in the dressing. Serve chilled.
Tip: If corn is not in season or unavailable, substitute 1 ½ cups of thawed frozen corn.
Tip: There is about ¼ cup of ranch seasoning mix in a packet.
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