PostHeaderIcon Southwestern Pasta Salad

This was my Mother’s Day dinner and it was everything I could have hoped for; delicious, healthy, filling, and vegetarian. I like to cook meatless meals whenever I eat solo for dinner. It’s not that I don’t love meat, I do. I just think most people, including myself, rely too much on meat as their primary source of protein when there are other great sources out there. Like beans! Black beans are my go-to protein when I’m looking to cook meatless. There are so many great vegetarian recipes that I have tried and loved, this is definitely one of them.

This is a great meal to make ahead since the longer you let the flavors blend together before serving, the better it will taste. Make sure you stir it well and add the diced avocados just before serving. This was the second time I made this dish and the only thing I regret about this meal was not making it sooner. I hate when I find a delicious recipe, make it, love it, and then forget about it. Please learn from my mistakes. :)

Southwestern Pasta Salad


1 lb whole grain pasta

1 can black beans, drained and rinsed

1 small can of corn, drained

2 medium tomatoes, seeded and diced

6 oz shredded Mexican cheese

1 cup salsa

1/2 cup olive oil

2 limes, juiced

1/2 – 1 teaspoon cumin

1-2 teaspoons chili powder

2 garlic cloves, minced

freshly ground salt & pepper

1/2 cup chopped fresh cilantro

1 avocado, diced


Cook the pasta al dente according to package directions. Drain pasta, do not rinse. In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.
In a small bowl, whisk together the olive oil, lime juice, garlic, cumin, and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper. Keep refrigerated until serving. Just before serving, add the diced avocado and stir well.


Source: adapted from Cara’s Cravings


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