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Creamy southwestern pasta salad featuring fire-charred corn, smoky peppers, and rotini in a zesty dressing.

Zesty Southwestern Pasta Salad

Rebecca Blumer
Elevate your next potluck with this vibrant Southwestern pasta salad. Charred corn and bell peppers meet a smoky chili-lime dressing for a side dish that truly eats like a full meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American, Southwestern
Servings 6 servings
Calories 320 kcal

Equipment

  • Large Pot
  • large bowl
  • Whisk
  • Cast Iron Skillet

Ingredients
 

  • 8 ounces rotini pasta
  • 1/3 cup vegetable oil
  • 1/4 cup fresh lime juice
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 2 cloves garlic crushed
  • 1 1/2 cups whole kernel corn
  • 1 can (15 ounce) black beans drained and rinsed
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1/2 cup fresh cilantro leaves
  • 1 cup chopped roma (plum) tomatoes

Instructions
 

Cook the pasta, then cool it properly

  • Bring a large pot of lightly salted water to a rolling boil. Drop in the rotini and cook for 8 to 10 minutes, aiming for about 1 minute past al dente so the pasta stays tender once chilled.
  • Drain the pasta and rinse it immediately under cold water until it feels cool to the touch. This stops the cooking and removes surface starch to prevent clumping.

Whisk a zesty, emulsified dressing

  • In a large bowl, combine the vegetable oil, fresh lime juice, chili powder, ground cumin, salt, and crushed garlic. Whisk until the mixture is slightly thickened and unified.
  • Add the cooled pasta to the bowl and toss until every curl is glossy and tinted by the spices. Let it sit at room temperature, stirring occasionally to ensure even coating.

The golden step, char the corn and peppers

  • Heat a dry cast-iron skillet over medium-high heat. Add the corn, green bell pepper, and red bell pepper. Let them sit until they pick up dark charred spots and emit a sweet, smoky aroma, then stir and repeat.

Fold, chill, and finish fresh

  • Stir the charred vegetables into the dressed pasta, then fold in the black beans and about half of the cilantro leaves.
  • Chill the salad in the refrigerator. Before serving, spoon onto a platter and garnish with the chopped roma tomatoes and the remaining cilantro leaves.

Notes

Pasta Texture: Cook the rotini about 1 minute past al dente. Chilled pasta firms up as it cools, so this extra minute ensures it remains perfectly tender.
Stop the Sticking: Always rinse the pasta under cold water immediately after draining. This removes surface starch and prevents the spirals from sticking together in the salad.
Fire-Kissed Flavor: For the best results, use a dry cast-iron skillet for charring the corn and peppers. The high heat creates a sweet, smoky depth that elevates the entire dish.
Refresh Before Serving: Pasta naturally absorbs dressing as it sits. If you prepare this ahead of time, save a small portion of the dressing to toss in right before serving to restore its shine.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 8gFat: 15gSaturated Fat: 2.2gSodium: 480mgPotassium: 310mgFiber: 7gSugar: 4gVitamin A: 18IUVitamin C: 40mgCalcium: 35mgIron: 3mg
Keyword black beans, lime dressing, rotini, southwestern pasta salad
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