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: 16 as a side, 8 as a main

Calories: 243kcal

Ingredients

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

For the dressing:

1 cup mayonnaise
1/2 cup sour cream
2 jalapenos (seeded and diced)
Juice of 1 1/2 limes
1/2 cup fresh chopped cilantro
2 Tablespoons chopped fresh chives
1 teaspoon minced garlic
1/4 cup milk
Salt
Pepper

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.
In a large measuring cup, whisk together the mayo, sour cream, jalapeno, lime juice, cilantro, chives, and garlic. Splash milk into the mixture until it is pourable. Taste and season with salt and pepper.
Toss the pasta with the dressing and vegetables. Refrigerate at least an hour, preferably several hours. Serve cold.

Notes

The pasta salad will keep for 2-3 days stored in an airtight container in the fridge.

Course Main Dish

Cuisine Mexican

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

Nutrition