Quick & Easy Southwest Pasta Salad with Corn & Black Beans
This Southwest Pasta Salad with Corn & Black Beans will be your new go-to. Are you craving a flavorful salad that’s perfect for your next cookout or summer potluck? Give this one a try. It goes together quickly, you can make it ahead, and it’s different from our usual pasta side dishes.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Side Dish
Cuisine: American
Keyword: cold pasta salad, pasta recipe, potluck recipe, summer party, summer recipe
Servings: 12Servings
Calories: 372kcal
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2TeaspoonsCilantrodried or 2 teaspoons fresh chopped
1OunceTaco Seasoning1 packet or 3 Tablespoons Homemade Taco Seasoning Mix
Instructions
Cook the Pasta. Bring a large pot of water to a boil. Add salt, then cook pasta according to package instructions until al dente. Drain and rinse in cold water. Set aside to cool.
16 Ounces Macaroni
Drain the liquid from the corn and wax beans. Add to a large bowl, along with the diced tomatoes and black olives. Drain and rinse the canned black beans and add that to the bowl.
4.25 Ounces Black Olives, 14.5 Ounces Diced Tomatoes, 14.5 Ounces Wax Beans, 15.25 Ounces Corn, 15 Ounces Black Beans
No need to make the dressing separately dirtying a small bowl. Just add the sour cream, mayonnaise, salsa, cilantro, and taco seasoning to the pasta mixture. Gently toss everything until coated.
16 Ounces Sour Cream, ¼ Cup Mayonnaise, 1 Cup Salsa, 1 Ounce Taco Seasoning, 2 Teaspoons Cilantro
Chill & Serve. Refrigerate for at least 1 hour before serving to allow the different flavors to meld together.