Southwestern Pasta Salad

"A delicious pasta salad that is a change of pace from the typical ones you see served often. Prep time does not include chilling time of 2 hours."
photo by threeovens photo by threeovens
photo by threeovens
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
Ready In:




  • Cook pasta as directed on package, adding corn during last 2 minutes of cook time. Drain; rinse with cold water.
  • In large bowl, stir together salsa, olive oil, lime juice, and salt. Stir in pasta and remaining ingredients.
  • Cover; refrigerate at least 2 hours before serving.

Questions & Replies

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  1. This is an awesome salad! I don't really care for most pasta salads, finding them 'blah'. The (good quality) salsa makes it. Just gets better over a couple of days!
  2. Easy enough of a recipe that anyone that can boil water can try. I would caution that you must really love the salsa as it is the heart of the recipe, I did enjoy the slsa that the author recomended and it works very well, but can be too spicy for some, so know your audience!
  3. I love this recipe! I pretty much made it as is except I used a cup of canned corn (Green Giants Shoepeg) instead of fresh and green pepper instead of red, its what I had on hand and it was sooooooooo good. I love the combination of the corn with the beans and pasta in this. I have made this several times now and I do think fresh salsa tastes best, but the jar type works well too. I think fresh chopped tomatoes would also work well. My favorite pasta salad now!!
  4. Lovely blend of spicy flavor. I didn't add the olives, none in the pantry. Made for holiday tag. Thank jackie.
  5. This was really easy and oh so good! I was going to make it for ZWT5, but made it early to take to lunch the next day. But, I tasted it, and really liked it. So I tasted a little more, and before I knew I had ate the whole thing (I did scale it down to 1 serving). Rrrrrre bueno (muy bueno). Will have to make again and maybe THIS TIME I can take a picture before I eat the whole thing. I made it as written, but left out the cilantro (didn't have any) and used marinated olives. Made it again for lunch today, with the cilantro, even better! Made for ZWT5 (5/22/09).


  1. We both really enjoyed this. I had refried black beans in the cupboard, but didn't think refried beans would work well in this so we used regular pinto beans which I had. Used a tequila and lime salsa and kalamata olives instead of Mexican. Ate some of the leftovers as a snack before bedtime. This was yummy and easy make ahead dish.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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