This Southwest Pasta Salad is a twist on the classic. Wagon wheel pasta tossed with corn, beans, roasted red peppers, and creamy ranch dressing creates a flavor combination you and your guests will love. This Southwest Pasta Salad recipe is a delicious side dish for any get-together.
Southwest Pasta Salad:
Summer is the season of pasta salad, which is why I whipped up another fun pasta salad recipe to share with you today! You’re going to love this Southwest Pasta Salad.
As much as I enjoy classic pasta salad (You can find my go-to recipe here.), you know I also like to put my spin on it. To me, it’s always exciting to serve something a bit different at a party, picnic, or barbecue. I’ve noticed it’s the unexpected that gets conversations going among guests, including requests for the recipe.
This Southwest Pasta Salad recipe likewise reminded me of how wonderfully designed wagon wheel (a.k.a. rotelle) pasta is. The little openings in the pasta have a way of holding onto lots of that delicious dressing and even some beans and corn.
Ingredients for Southwest Pasta Salad:
In addition to the wagon wheel pasta, you might be wondering what else goes into this pasta salad recipe that makes it so delicious. Here’s a full list of ingredients:
- wagon wheel (rotelle) pasta
- fire-roasted corn
- roasted red peppers
- black-eyed pease
- pinto beans
- black beans
- Monterey Jack cheese
- homemade ranch-style dressing
It’s perfect! Almost too perfect, I’m still trying to drop a few pounds before summer, and this pasta salad didn’t help. (Totally worth it though!)
How do you make Southwest Pasta Salad?
- Prepare the ingredients and toss them into a bowl.
- Mix up the homemade ranch dressing.
- Add the dressing to the pasta mixture.
- Then mix it all together!
Voila! Your pasta salad is ready! I’m really loving this combination of ingredients, not only do they taste delicious when combined, but they also make for a really colorful and beautiful looking pasta salad.
I like to let the salad chill in the refrigerator for at least an hour, however, you can serve it right away. At first, it may seem like a lot of dressing, but I recommend using all of it. The pasta will soak it up.
No matter when or where you serve it, this salad is a winner!
This Southwest Pasta Salad is a twist on the classic. Wagon wheel pasta tossed with corn, beans, roasted red peppers, and creamy ranch dressing creates a flavor combination you and your guests will love.
Want more pasta salad recipes? Try these:
- Classic Pasta Salad
- BLT Pasta Salad
- Ramen Noodle Pasta Salad
- California Cobb Pasta Salad
- Roasted Veggie Pasta Salad
Southwest Pasta Salad Recipe:
Southwest Pasta Salad
- 1 pound wagon wheel - rotelle pasta, cooked al dente
- 1 cup frozen fire-roasted corn - thawed
- 1 cup chopped roasted red peppers
- 2/3 cup canned black-eyed peas - rinsed
- 2/3 cup canned pinto beans - rinsed
- 2/3 cup canned black beans - rinsed
- 2 jalapeños - thinly sliced
- 4 ounces Monterey Jack cheese - cut into small cubes
- Salt and pepper to taste
- 1 1/2 cups mayonnaise
- 1 packet dry ranch dressing mix
- 1/2 cup milk
- In a large bowl, toss together the pasta, corn, red peppers, beans, jalapeños, and cheese.
- In a small bowl, whisk together the mayonnaise, dry ranch dressing, and milk.
- Pour the dressing on the pasta salad mixture. Toss gently to evenly combine. Add salt and pepper to taste. Refrigerate until you're ready to serve.