This is the kind of pasta salad you make once and then crave again the next day.
It’s colorful, packed with flavor, and perfect served cold right out of the fridge.
It’s got all the good stuff—black beans, corn, crunchy bell peppers, tender pasta, and a creamy but zippy dressing.
Great for meal prep or bringing to a picnic.
🍴 What You’ll Need
- 12 oz rotini pasta (whole wheat or regular)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup canned or frozen corn (thawed if frozen)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- Juice of 2 limes
- 1/3 cup mayonnaise
- 1/3 cup Greek yogurt (or use more mayo if preferred)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- Salt and pepper to taste
❤️ Why I Love This Recipe
This salad has been a go-to for years whenever I need something fast and crowd-pleasing. It started as a way to clean out my fridge, but now I make it on purpose. It holds up well in the fridge and actually tastes better the next day.
- It’s bright, tangy, and a little creamy.
- Can be served cold or at room temp.
- Perfect for potlucks or quick lunches.
- Balanced macros—protein, fiber, carbs.
- Totally vegetarian and customizable.
🍽️ Servings & Time
Makes: 6 servings
Time: 25 minutes total
🔬 Why This Recipe Works (Quick Science
- The acid from lime juice + the fat from mayo/yogurt = an emulsified dressing that clings to pasta.
- Pasta starch helps soak up the flavors as it cools.
- Beans and corn add plant-based protein and texture.
- Chopped veggies stay crisp, adding contrast to the soft pasta.
🧠 Meal Plan Ideas
- Serve as a lunch meal prep with a boiled egg on the side.
- Wrap in a tortilla for a quick veggie burrito.
- Add grilled chicken or shrimp for extra protein.
- Use as a taco filling with a sprinkle of cheese.
- Not rinsing the beans: Leaves the dish tasting muddy. Rinse well!
- Overcooking pasta: It’ll get mushy once mixed with the dressing.
- Not chilling it: It tastes WAY better after sitting for 30+ mins.
- Adding cilantro too early: Wait till the end so it stays fresh.
🍗 What to Serve With
- Grilled chicken thighs
- Tortilla chips + guacamole
- A side of roasted sweet potatoes
- Sliced avocado with lime + sea salt
❓FAQ
Q: Can I make this ahead of time?
Yes! It gets even tastier after a few hours in the fridge.
Q: Is it spicy?
Nope, it’s flavorful but not hot. Add hot sauce if you like a kick.
Q: Can I use a different pasta shape?
Absolutely. Bowties or shells work great.
🛠️ Tools Needed
- Large pot
- Colander
- Cutting board
- Sharp knife
- Mixing bowl
- Whisk or spoon
- Measuring cups & spoons
🔄 Substitutions & Variations
- No Greek yogurt? Use more mayo.
- No cilantro? Use parsley or leave it out.
- Want it vegan? Use vegan mayo and skip yogurt.
- Need more spice? Add diced jalapeños or hot sauce.
🧊 Make-Ahead Tips
- You can prep everything up to 2 days in advance—just keep the dressing separate until ready to mix.
- It stores great for up to 4 days in the fridge.
👩🍳 How to Make Southwest Black Bean Pasta Salad
Step 1: Cook the Pasta
Boil water, cook rotini until just al dente (usually about 8–9 mins). Drain and rinse with cold water to stop the cooking.
Step 2: Prep the Veggies
Dice the red and yellow bell peppers, chop the onion and cilantro. Drain and rinse the beans. Thaw corn if using frozen.
Step 3: Make the Dressing
In a small bowl, whisk together lime juice, mayo, Greek yogurt, olive oil, chili powder, cumin, salt, and pepper.
Step 4: Toss Everything Together
In a large mixing bowl, combine the cooled pasta, beans, corn, diced peppers, onion, and dressing. Mix gently until coated.
Step 5: Finish with Cilantro
Sprinkle in chopped cilantro and give one final gentle toss. Chill for at least 30 minutes for best flavor.
Step 6: Serve Cold and Enjoy
Scoop into bowls or containers and dig in! This salad shines when served cold or at room temp.
🧊 Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days.
- Give it a quick stir before serving again—some of the dressing settles.
- Add a splash of lime juice or olive oil if it looks dry.
📝 Final Thoughts
This is one of those salads you’ll come back to again and again. It’s easy, fast, and honestly—just so dang good. Make it for a party, or just meal prep for the week.
Give it a try, then drop a comment and tell me how it went or ask any questions you’ve got! I love hearing your tweaks and takes on it.