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Southwest Pasta Salad

May 30, 2019

Summer is basically here, right?

I guess it always depends on the weather, but let's just say it's around the corner. This pasta salad has been a favorite of mine since last year. I made it for a family BBQ and it was a sure hit! Everyone loved it. I made mine meatless, but I have made it with chicken in the past and it is very delicious as well. So, meatless or not, this will be a good summer salad to take to all those family gatherings and outings with the family this year.

It has lots of fresh veggies, like mushrooms, tomatoes, peppers, corn, and black beans with a hearty taco/mayo seasoning. I love to top it off with some cilantro, avocado,and fresh lime juice. It tastes so fresh and is so easy to pull together. The longest part in this salad is just chopping up all the veggies. Then you throw everything in one bowl and ta-da! You have a delicious pasta salad. All the ingredients are organic, and made from scratch. If possible buy all your veggies locally, that way you're supporting local farmers. I hope you enjoy this recipe as much as my family does!

RECIPE Southwest Pasta Salad


1 ¼ c black beans (or 1 15 oz can)

2-3 fresh garden tomatoes (diced)

1 c mushrooms (chopped)

1 c bell or red pepper (chopped)

½ of a red onion (chopped)

1 c charred corn (I used frozen corn)

2-3 cloves of garlic (chopped or minced)

4 c cooked pasta of choice (rinsed & cooled)

Squeeze of lime juice (optional)

Cilantro (optional)

Avocado (optional)


¾ c mayo of choice-use this one

¼ tsp salt

¼ tsp pepper


  1. Start by making your sauce first. I also like to cook my pasta so it is ready by the time I need it to add to the salad, so go ahead and cook the pasta so it’s ready to go after you’ve made the sauce and chopped all the veggies

  2. In a bowl add your mayo, and spices. Stir until combined. Set aside.

  3. Now chop up your peppers, mushrooms, tomatoes, and red onion. Set aside.

  4. In a saucepan on the stove cook your corn so that it’s charred a bit. Add a little butter or oil to the pan and let it cook with the chopped garlic. It will give the pasta salad a nice garlicky fragrance and flavor. Once your done set it aside until your ready to add it to the salad.

  5. When all the veggies are chopped and your pasta and sauce are ready to go as well then your ready to assemble the salad.

  6. In a large bowl add all your veggies, including the corn and garlic, pasta, and sauce. Stir until combined. Add a little salt and pepper to taste if needed.

  7. Then sprinkle with a little lime juice if you have it. Top with cilantro if you have it as well. It adds an extra special touch. Refrigerate for 2 hours or more.


*Use organic ingredients when feasible

*I like to refrigerate my salad before eating but if you can’t wait then go ahead and eat it as is after you’ve prepared it. It tastes just as good!


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