Description
A vibrant, hearty Southwest pasta salad with bowtie pasta, black beans, corn, bell peppers, bacon, and a tangy chili-lime dressing.
Ingredients
Scale
- 12 ounces bowtie pasta
- 2 tablespoons olive oil
- 1 can (15 ounces) corn kernels, drained
- 1 can (15 ounces) black beans, drained, rinsed
- 1 medium red bell pepper, diced
- 1 medium orange or yellow bell pepper, diced
- ½ cup fresh cilantro, finely chopped
- 1 medium jalapeño, seeded, finely diced
- 6 strips bacon, cooked, crumbled
- ½ cup Cotija cheese, crumbled
- 1 large avocado, diced, added just before serving
- 1 cup mayonnaise
- 6 tablespoons fresh lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 2 teaspoons hot sauce
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the bowtie pasta according to package directions, drain, and rinse under cold water.
- In a large bowl combine the cooled pasta, corn, black beans, diced red and orange/yellow bell peppers, cilantro, jalapeño, and crumbled bacon.
- In a separate small bowl whisk together mayonnaise, lime juice, chili powder, cumin, paprika, garlic powder, hot sauce, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Fold in the crumbled Cotija cheese and let the salad sit for 10 minutes to allow flavors to meld.
- Just before serving, gently fold in the diced avocado to keep it from browning.
- Serve chilled or at room temperature.
Notes
Add avocado at the last minute to maintain freshness. Adjust hot sauce or salt to taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-bake, toss and serve
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
Keywords: southwest,pasta salad,easy recipe,summer side,bowtie pasta