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Southwest Pasta Salad
This vibrant Southwest pasta salad is packed with black beans, sweet corn, creamy avocado, and cubed pepper jack cheese. It uses a convenient pasta salad base mixed with fresh cilantro, cumin, and a splash of hot sauce for a bright, zesty kick. The combination of crunchy bell peppers and tender pasta makes it a satisfying side dish or a light vegetarian main. Serve it at your next summer barbecue or pack it for a quick weekday lunch.
Ingredients
- 2 boxes Betty Crocker™ Suddenly Salad™ classic salad mix
- ½ cup cold water
- ⅓ cup olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon chopped fresh cilantro leaves
- 1 to 2 tablespoons red pepper sauce, if desired
- ½ teaspoon ground cumin
- 1 can (15 oz) black beans, drained, rinsed
- 1 can (14.5 oz) diced tomatoes with jalapeño peppers, drained
- 1 can (11 oz) whole kernel corn with red and green peppers, drained
- ½ cup sliced ripe olives
- ½ cup chopped red, yellow or green bell pepper
- 1 medium avocado, pitted, peeled and cut into ½-inch cubes
- 8 oz pepper Jack cheese, cut into ½-inch cubes (2 cups)
Instructions
- 1Whisk the pasta salad seasoning packets, cold water, olive oil, cider vinegar, chopped cilantro, hot sauce, and ground cumin together in a large mixing bowl.
- 2Drain the cooked pasta and rinse it under cold water until cool. Shake off the excess water, then add the pasta to the bowl with the dressing. Stir in the drained black beans, diced tomatoes, corn, sliced olives, chopped bell pepper, cubed avocado, and pepper jack cheese. Toss everything gently until well coated.
- 3Serve the salad right away on a platter lined with fresh lettuce leaves, or cover the bowl tightly and chill in the refrigerator until ready to eat.