Description
This Southwest Pasta Salad is bursting with flavor, featuring bowtie pasta, zesty dressing, and fresh veggies. A delicious, quick meal that’s great for gatherings or meal prep!
Ingredients
Scale
- 12 ounces bowtie pasta
- 2 tablespoons olive oil
- 1 can (15 ounces) corn kernels, drained
- 1 can (15 ounces) black beans, drained, rinsed
- 1 medium red bell pepper, diced
- 1 medium orange or yellow bell pepper, diced
- ½ cup fresh cilantro, finely chopped
- 1 medium jalapeño, seeded, finely diced
- 6 strips bacon, cooked, crumbled
- ½ cup Cotija cheese, crumbled
- 1 large avocado, diced, added just before serving
- 1 cup (220 g) mayonnaise
- 6 tablespoons fresh lime juice, from 4 to 5 limes
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 2 teaspoons hot sauce
- Salt and freshly ground black pepper, to taste
Instructions
- Boil a large pot of salted water. Cook the bowtie pasta according to package directions until al dente. Drain and rinse under cold water, then toss with olive oil. Allow to cool slightly.
- In a large bowl, combine the cooled pasta, drained corn, black beans, bell peppers, cilantro, jalapeño, bacon, and Cotija cheese. Toss gently to mix.
- In another bowl, whisk together mayonnaise, lime juice, chili powder, cumin, paprika, garlic powder, hot sauce, salt, and pepper until smooth.
- Pour the dressing over the salad and toss to coat. Add avocado if desired and mix gently.
- Cover and refrigerate for at least 1 hour to let flavors develop.
- Serve chilled or at room temperature, garnished with extra cilantro, Cotija, or lime wedges.
Notes
For added flavor, let the salad sit for 2 hours before serving.
Substitute Greek yogurt for mayo for a lighter version.
Adjust lime juice and hot sauce to taste for a personalized kick.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg