Creamy Southwest Pasta Salad
This creamy Southwest pasta salad with corn and avocado is bright, hearty, and full of fresh flavor. It is the kind of dish I love making for warm days, easy lunches, or a relaxed potluck with friends.
Equipment
- 1 Large Pot
- 1 Large bowl
- 1 Colander
- 1 Whisk
Ingredients
- 12 oz short pasta rotini, shells, penne, or bowties
- 1.5 cups corn fresh, frozen thawed, or canned and drained
- 1 avocado ripe but still firm, diced
- 1 can black beans rinsed and drained
- 1 cup cherry tomatoes halved
- 0.25 cup red onion finely chopped
- 0.25 cup fresh cilantro chopped
- 0.5 cup cheddar cheese optional, shredded
- 0.5 cup plain Greek yogurt
- 0.25 cup mayonnaise
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just tender. Drain it well, then rinse briefly under cool water so it stops cooking and cools faster.
- While the pasta cooks, chop the tomatoes, red onion, bell pepper, and cilantro. If you are using fresh corn, cook it first, then cut the kernels from the cob.
- In a large bowl, whisk together the Greek yogurt, mayonnaise, lime juice, olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper until smooth and creamy.
- Add the cooled pasta, corn, black beans, tomatoes, bell pepper, red onion, cilantro, and cheddar cheese if using. Gently toss until everything is evenly coated.
- Fold in the avocado last so it stays chunky and fresh. Taste and adjust with more lime juice, salt, or pepper if needed.
- For the best flavor, cover the salad and chill it for at least 20 minutes before serving. Give it one more gentle toss right before bringing it to the table.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Because avocado can brown, this salad is best enjoyed soon after it is made. If you need to make it ahead, mix everything except the avocado, then fold it in just before serving. This dish is served cold, so reheating is not needed.