Southwest Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant southwest pasta salad featuring corn, black beans, bell peppers, and cilantro in a lime vinaigrette with cotija cheese. It's bright and fresh, ideal for summer barbecues and potlucks.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 12 Ounce Pasta (bite-sized )
- 1 1/2 Cups Bell Peppers (chopped, I used 1/2 red & 1/2 green)
- 1 Cup Black Beans (rinsed and drained)
- 1 1/2 Cup Corn Kernels
- 2 Cups Cherry Tomatoes (halved)
- 1/2 Cup Red Onion (chopped)
- 1/2 Cup Cilantro (chopped )
- Cotija Cheese (optional)
- 1/4 Cup Olive Oil
- 1/4 Cup Lime Juice (fresh )
- 3 Tablespoons White Wine Vinegar
- 2 teaspoons Chilli Powder
- 1 teaspoon Cumin
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 169mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 231mg
- Calcium
- 22mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 169MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.