Southwest pasta salad is an easy, delicious recipe for summer BBQs and potlucks. It combines crisp vegetables, sweet corn, black beans and cilantro, all tossed in a zesty chili-lime vinaigrette dressing. 
I’m taking a break from sugary recipes to share this simple southwest pasta salad. It’s a versatile side that pairs wonderfully with grilled chicken, pork or red meat, and it serves a crowd—making it ideal for gatherings and potlucks.
With temperatures rising, I’ve been avoiding the oven, so cold, no-fuss dishes have been my go-to. When Carrian at Oh Sweet Basil and I discussed new recipes, this pasta salad was an immediate choice. It’s light, fresh and packed with summer produce. I especially love the combination of corn and black beans for texture and color. 
The star of the dish is the chili-lime vinaigrette. Bright, tangy and slightly spicy, it complements the vegetables without relying on mayonnaise. If you prefer lighter, fresher dressings, this vinaigrette is a perfect choice—no mayo required.
This southwest pasta salad is ideal when you want an easy, crowd-pleasing side that can be prepared ahead of time. The flavors meld beautifully after a short chill, and the salad holds up well for outdoor meals and buffets.
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Enjoy this colorful, flavorful pasta salad at your next summer gathering. It’s simple to make, full of fresh ingredients, and versatile enough to complement many main dishes. 