Southwest Pasta Salad

4 Servings
15 min

This pasta salad is a spicy twist on the classic creamy pasta salad. It is a great way to use up leftover pasta, and veggies in your fridge at the end of the week! I first made this one day when I scrambling for a lunch idea. I had leftover pasta from the night before, but no more tomato sauce! Looking through the fridge I had some veggies and so I decided to try something new. I'm so glad I did, because this is so, so good!

Bring this salad along to a barbecue gathering, or just make it and have it all to yourself - no one will blame you! I have made it several times now, and every time we wonder why we don't have it more often.

This salad is so easy to make, and it keeps well in the fridge for a few days. It works well as a meal prep for lunches throughout the week.

This salad is full of veggies and black beans, and is seriously so good! To make it extra healthy you can substitute some of the mayo for Greek yogurt, and it will still taste delicious!

Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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  • 3 cups cooked and cooled rotini pasta (about 2 cups dry)
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup corn niblets
  • 1/2 cup diced broccoli florets
  • 1 stalk of celery, diced
  • 1/2 red bell pepper, diced
  • 1/2 cup mayo
  • 2 tsp chili powder
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/2 tsp oregano
  • salt and pepper to taste
  • 1/2 cup shredded cheese

In a large bowl, combine pasta, beans, corn, broccoli, celery and pepper. Set aside
In a small bowl, stir together mayo, chili powder, paprika, garlic powder, cumin, oregano, salt and pepper
Pour the mayo mixture over the noodles and veggies, stir until pasta salad is thoroughly coated
Mix the cheese into the salad, serve and enjoy!
  • if you don't have time for your pasta to cool in the fridge, rinse it under cold water for a couple minutes
  • Try using whatever leftover veggies you have in your fridge at the end of the week to customize this salad
  • Sub half the mayo for plain Greek yogurt for a healthier version of this salad
Natalie | The Kollee Kitchen
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