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When the temperatures rise and the sun shines brightly, there’s nothing quite like a chilled pasta salad to bring a burst of flavor and freshness to your table. The Chilled Southwest Fiesta Pasta Salad is a vibrant dish that perfectly encapsulates the essence of summer gatherings and outdoor celebrations. This delightful salad combines colorful ingredients, zesty flavors, and a nutritious profile, making it a fantastic choice for picnics, barbecues, or even a light lunch at home.

Cold Southwest Pasta Salad

Beat the heat with the Chilled Southwest Fiesta Pasta Salad, a colorful and refreshing dish perfect for summer gatherings! Packed with tri-color rotini, black beans, sweet corn, fresh veggies, creamy avocado, and tangy feta, this salad is as nutritious as it is delicious. Ideal for picnics, barbecues, or light lunches, you can prepare it ahead of time for easy entertaining. Dive into this vibrant recipe and enjoy a burst of flavors that everyone will love!
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Ingredients
  

12 oz. tri-color rotini pasta

1 ½ cups canned black beans, rinsed and drained

1 cup sweet corn (canned or frozen)

1 red bell pepper, diced

1 cup cherry tomatoes, halved

½ cup red onion, finely chopped

½ cup fresh cilantro, chopped

1 ripe avocado, diced

1 jalapeño, seeded and minced (optional for heat)

½ cup feta cheese, crumbled (optional for a creamy finish)

⅓ cup extra virgin olive oil

¼ cup fresh lime juice (from about 2 limes)

1 tablespoon honey

1 teaspoon ground cumin

Salt and freshly ground black pepper to taste

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the tri-color rotini pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set aside to cool completely.

    Prepare the Dressing: In a small mixing bowl, whisk together the extra virgin olive oil, fresh lime juice, honey, ground cumin, and a pinch of salt and black pepper. Whisk until all ingredients are fully integrated and smooth. Taste the dressing and adjust the seasoning as needed.

      Combine the Salad Ingredients: In a large mixing bowl, add the cooled rotini pasta, rinsed black beans, sweet corn, diced red bell pepper, halved cherry tomatoes, finely chopped red onion, fresh cilantro, minced jalapeño (if using), and diced avocado. Use a spatula or large spoon to gently toss all the ingredients together until evenly mixed.

        Dress the Salad: Drizzle the prepared dressing over the pasta salad. Toss everything gently to ensure that the pasta and vegetables are well coated with the dressing. If you're using feta cheese, sprinkle it over the top and give the salad a gentle stir to incorporate the cheese without breaking it up too much.

          Chill: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Place it in the refrigerator for at least 1 hour. This chilling time allows the flavors to meld beautifully, enhancing the overall taste of the salad.

            Serve: Just before serving, give the salad a good stir to redistribute the dressing. Taste and adjust the seasoning with additional salt, pepper, or lime juice if necessary. For an extra burst of freshness, garnish with additional chopped cilantro or lime wedges around the edge of the serving platter.

              Prep Time, Total Time, Servings: 20 mins | 1 hr 20 mins | 6 servings