Southwest Gluten-Free Pasta Salad

Side Dish

This Southwest Gluten-Free Pasta Salad is a zesty, vibrant dish that’s perfect for any gathering! Packed with black beans, corn, colorful bell peppers, and fresh cilantro, it’s a fiesta of flavors in every bite. The tangy lime dressing with cumin and garlic gives it a bold, Southwest-inspired kick. Serve it chilled with tortilla chips or on top of a salad for a satisfying and refreshing meal.

Reviews

Ingredients

12 ounces gluten-free rotini or penne pasta
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 cup chopped red onion
1 cup chopped bell pepper (any color)
1/2 cup chopped cilantro
1/4 cup chopped jalapeño (optional, adjust to taste)
1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste

Menu info

Directions

Step 1

Cook Pasta: Cook the gluten-free pasta according to package directions. Drain and rinse with cold water to stop the cooking process.

Step 2

Combine Ingredients: In a large bowl, combine the cooked pasta, black beans, corn, red onion, bell pepper, cilantro, and jalapeño (if using).

Step 3

Make the Dressing: In a small bowl, whisk together olive oil, lime juice, cumin, garlic powder, salt, and pepper.

Step 4

Combine and Chill: Pour the dressing over the pasta mixture and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 24 hours, to allow the flavors to meld.

Step 5

Serve: Serve chilled with tortilla chips, crackers, or on top of salads.

Tips & Variations

Add-ins: Feel free to add other ingredients to your pasta salad, such as diced tomatoes, avocado, chopped green onions, or chopped roasted red peppers.
Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for extra heat.
Make Ahead: This pasta salad can be made up to 2 days in advance.

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