Southwestern Pasta Salad

Southwestern Pasta Salad Recipe

Southwestern Pasta Salad Recipe

Course: Salad


  • 1 package uncooked mini farfalle or bow tie pasta (16 ounces)
  • 2 cups plain yogurt divided (16 ounces)
  • ¼ cup fresh lime juice divided
  • 2 cans black beans rinsed and drained (15 ounces each)
  • 2 cans whole kernel corn drained (15.25 ounces each)
  • 8 ounces Smoked Pepper Jack julienned
  • 1 ½ cups medium salsa
  • ½ cup minced fresh cilantro
  • salt and pepper to taste
  • 2 avocados peeled and chopped


  • Cook pasta according to package directions; drain. Rinse in cold water
  • Stir 1 cup yogurt and 2 tablespoons lime juice in a small bowl. Cover and refrigerate until serving
  • Combine the pasta, black beans, corn and Smoked Pepper Jack in a large bowl.
    Whisk the remaining yogurt and lime juice, salsa and cilantro another bowl. Pour over
    pasta mixture; gently toss to coat. Season with salt and pepper to taste. Refrigerate
    for at least 30 minutes or until serving
  • Sprinkle with avocados just before serving. Dollop with reserved yogurt mixture. Refrigerate leftovers.
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