Southwest Pasta Salad

This creamy Southwest Pasta Salad is a zesty twist on a classic! With fresh lime, spicy jalapeno, cilantro, and chives, this is a refreshing pasta salad for summer cookouts!

4.5 from 15 votes

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Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: 14 as a side, 6-8 as a main

Calories: 243kcal

Ingredients

16 ounces rotini pasta
1/2 cup chopped red onion
2 sweet bell peppers (chopped)
12 ounces cherry or grape tomatoes (halved)
2 cups fresh corn kernels

For the dressing:

1 cup mayonnaise
1/2 cup sour cream
2 jalapenos (seeded and diced)
2 limes (juiced)
1/2 cup fresh chopped cilantro
2 Tablespoons chopped fresh chives
2 teaspoons garlic powder
2 teaspoons chili powder
1/4 cup milk
Salt
Pepper
8 ounces Monterey Jack or Pepper Jack cheese (cubed)

Instructions

Cook the pasta according to package directions in salted water. Drain the pasta then run cold water over it to stop the cooking process.
Place the chopped red onion in a bowl and cover with cold water. Soak for 10 minutes, then drain. This makes them less pungent.
In a large measuring cup, whisk together the mayo, sour cream, jalapeno, lime juice, cilantro, chives, garlic powder, and chili powder. Splash milk into the mixture until it is pourable. Taste and season with additional salt and pepper, as needed
Toss the pasta with the dressing, vegetables, and cheese. Refrigerate at least an hour, preferably several hours. Serve cold.

Notes

The pasta salad will keep for 5-6 days stored in an airtight container in the fridge, but is best served within 24 hours.
Variations:
- Add a can of rinsed and drained black beans
- Add some chopped Mexican chicken
- Substitute queso fresco, cotija, or cheddar cheese
- Keep the jalapeno seeds for more heat
- Substitute plain Greek yogurt for the sour cream

Course Main Dish

Cuisine Mexican

Keyword cilantro, cookout recipe, side dish, sour cream, vegetarian

Nutrition