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Southwest Pasta Salad

Southwestern Pasta Salad

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 6


Tossed in avocado lime dressing, this vegan Southwestern pasta salad is a mix of grilled corn, black beans, tomatoes, radishes and scallions.


  • For salad
  • 8 ounces fusilli pasta
  • 3 ears corn, shucked
  • 1 teaspoon olive oil
  • 115 ounce black beans, rinsed and drained
  • 1 cup quartered grape tomatoes
  • 4 radishes, halved and thinly sliced
  • 2 scallions, thinly sliced
  • 1/4 cup chopped cilantro
  • For avocado lime dressing
  • 1 avocado
  • 1 garlic clove
  • Juice of 2 limes
  • 1/2 cup cilantro
  • 1/4 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil


  1. Preheat a gas or charcoal grill on high heat.
  2. Cook the fusilli in salted boiling water until al dente according to package instructions. Drain and rinse with cold water in a colander. Transfer to a large bowl.
  3. Rub the corn with 1 teaspoon olive oil. Grill, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cobs.
  4. Fold in the corn, black beans, tomatoes, radishes, scallions and chopped cilantro in the pasta.
  5. For the dressing, puree the avocado, garlic, lime juice, 1/2 cup cilantro, cumin, salt, pepper and olive oil in a food processor or blender until smooth. Stir the dressing into the pasta salad.
  6. Store in an airtight container in the refrigerator.