Jo Cooks · by Joanna Cismaru★ 5.0 (1)
Southwest Pasta Salad
NUTRITION · PER SERVING87M COOK
CAL 21%·PRO 31%
CARBS 66G64% OF CAL
9G FIBER50G OTHER7G TOTAL SUGAR
FAT 11G24% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful pasta salad with black beans, corn, peppers, and a zesty lime-cumin dressing. Fresh, vibrant, and perfect for potlucks.
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View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound fusili pasta (or penne)
- 15 ounces black beans (rinsed and drained, 1 can)
- 15 ounces corn (drained)
- 2 cup cherry tomatoes (halved)
- 1 medium green bell pepper (chopped)
- ½ medium red onion (chopped)
- ½ cup fresh cilantro (chopped)
- 1 medium jalapeno pepper (seeded and minced)
- ½ cup cotija cheese (or feta, crumbled)
- ¼ cup lime juice
- ¼ cup olive oil
- 2 cloves garlic (minced)
- 1 teaspoon honey
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 87M
CAL 21%·PRO 31%
CARBS 66G64% OF CAL
9G FIBER50G OTHER7G TOTAL SUGAR
FAT 11G24% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 12m
- Sodium
- 462mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 410mg
- Calcium
- 94mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 462MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.