Southwest Pasta Salad
Recipe from Two Peas and Their Pod
This Southwest Pasta Salad is great for potlucks, parties, BBQ's, and easy meals! It is a summer favorite!
Servings: 10
Calories: 244kcal
Ingredients
For the pasta salad:
- 8 oz small pasta
- 1 small red onion, diced (about 1/2 cup)
- 3 cups grape tomatoes, halved
- 1 yellow bell pepper, seeds removed and chopped
- 1 ear fresh corn, kernels removed
- 2.25 ounces sliced black olives, drained
- 1/2 cup fresh cilantro, chopped
- 1 large avocado, pit removed and chopped
- 1/3 cup Cotija cheese
For the dressing:
- 1/2 cup olive oil, can use avocado oil
- 1/3 cup fresh lime juice, about 4 limes
- 1 teaspoon honey
- 2 large garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Instructions
- Cook the pasta according to package directions. Drain and rinse well to cool.
- While the pasta is cooking, combine the onion, tomatoes, pepper, corn, and olives in a large mixing bowl.
- In a glass measuring cup or small bowl, whisk together the oil, lime juice, honey, garlic, salt, black pepper, and cayenne pepper.
- Add the cooked pasta to the bowl with the vegetables, and pour the dressing over the pasta and vegetables. Stir until all of the ingredients are well coated. Sprinkle cilantro over the pasta and stir again. Cover with a lid and chill in the refrigerator until ready to serve. Add avocado and cheese right before serving and gently stir.
Notes
This salad will keep covered in the refrigerator for up to 4 days. For vegan, leave out the cheese and for gluten-free use gluten-free pasta.
Nutrition
Calories: 244kcal | Carbohydrates: 23g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 301mg | Potassium: 308mg | Fiber: 2g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 33.6mg | Calcium: 42mg | Iron: 0.7mg