Description
This Southwest Pasta Salad is made with fresh veggies, black beans, and creamy avocado, all tossed in a zesty lime vinaigrette. Perfect as a side dish or light lunch, and great for make-ahead meals.
Ingredients
Units
For the Salad
- 8 oz short-cut pasta (such as fusilli or gemelli)
- 1 (14 oz) can black beans, drained and rinsed
- 1 small red onion, finely diced (about 1/3 cup)
- 3 cups grape tomatoes, halved
- 1 yellow or orange bell pepper, small diced
- 1 ear fresh corn, kernels removed (or 1 cup frozen corn, thawed)
- 1/2 cup fresh cilantro, chopped
- 1 large avocado, diced (save some for garnish)
For the Lime Vinaigrette
- 3 Tablespoons fresh lime juice
- 3 Tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 3/4 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package directions. Drain and rinse with cold water. Set aside.
- Make the Vinaigrette: In the bottom of a large mixing bowl, whisk together lime juice, olive oil, garlic, cumin, salt, and pepper. Adjust seasoning to taste.
- Sauté the Corn: If using fresh corn, heat a small skillet over medium with 2 teaspoons of olive oil. Sauté corn for 3–5 minutes, increasing heat in the final minute to caramelize slightly. If using frozen, thaw and pat dry.
- Assemble the Salad: To the vinaigrette, add cooked pasta, black beans, red onion, tomatoes, bell pepper, corn, and cilantro. Toss gently to combine.
- Add Avocado: Fold in diced avocado. Taste and adjust seasoning as needed.
- Chill & Serve: Cover and refrigerate for at least 30 minutes before serving. Garnish with extra avocado just before serving, if desired.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, add avocado just before serving.