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Fresh Southwest Pasta Salad Recipe Easy Homemade with Black Beans

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A quick, vibrant pasta salad featuring black beans, fresh veggies, and a zesty cumin-lime dressing, perfect for a refreshing and satisfying meal.

Ingredients

Scale
  • 8 ounces rotini or fusilli pasta
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup diced bell peppers (red, yellow, or orange)
  • 1 cup halved cherry tomatoes
  • ½ cup finely chopped red onion
  • ¼ cup chopped fresh cilantro
  • Juice of 2 limes (about ¼ cup)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 clove garlic, minced
  • 1 teaspoon honey or agave
  • Salt and freshly ground black pepper to taste
  • Optional: 1 diced avocado or ½ cup corn kernels

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain pasta in a colander and rinse briefly under cold water to cool and stop cooking. Set aside and let drain well.
  2. In a small bowl, whisk together the juice of 2 limes, 3 tablespoons extra virgin olive oil, 1 teaspoon ground cumin, 1 teaspoon honey or agave, and 1 minced garlic clove. Add salt and freshly ground black pepper to taste. Mix until emulsified and slightly thickened.
  3. Dice 1 cup of mixed bell peppers, halve 1 cup of cherry tomatoes, finely chop ½ cup red onion, and roughly chop ¼ cup fresh cilantro. Prepare optional corn or avocado if using (dice avocado just before mixing to avoid browning).
  4. In a large mixing bowl, combine the cooked and cooled pasta, rinsed black beans, and all chopped veggies. Pour the dressing over everything and toss gently but thoroughly to coat all ingredients evenly.
  5. Taste the salad and add more salt, pepper, or lime juice if needed.
  6. Cover and refrigerate for at least 30 minutes before serving to let flavors meld. Stir in a splash of olive oil or a squeeze of fresh lime juice before serving if salad looks dry.

Notes

Do not overcook pasta; al dente is best. Rinse pasta and beans well to avoid gummy texture and canned flavor. Toast cumin for extra flavor if desired. Chill salad for at least 30 minutes before serving. Add avocado just before serving to avoid browning.

Nutrition

Keywords: pasta salad, southwest pasta salad, black beans, easy pasta salad, summer salad, vegetarian, vegan, gluten-free option

Find it online: https://elvafood.com/fresh-southwest-pasta-salad-recipe-easy-homemade-with-black-beans/