Best 6 Southwest Pasta Salad Pioneer Woman Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to the vibrant flavors of the Southwest with this tantalizing pasta salad, Pioneer Woman style. A delightful fusion of textures and tastes, this dish is a symphony of colors, flavors and aromas. Tender pasta, succulent grilled chicken, crisp bell peppers, tangy tomatoes, creamy avocado, and a burst of flavor from black beans, corn, and a zesty cilantro-lime dressing come together in perfect harmony. Get ready to transport your taste buds to the sun-kissed landscapes of the Southwest with this irresistible pasta salad. This recipe is not only a flavor sensation but also a visual masterpiece, making it perfect for potlucks, picnics, or a delightful weeknight dinner. With a symphony of flavors, this pasta salad promises an explosion of taste in every bite. Variations of this recipe include a vegetarian option, a spicy version with roasted poblano peppers, and a creamy avocado dressing for those who prefer a richer flavor. These variations ensure that everyone can enjoy this delightful culinary creation.

Let's cook with our recipes!

SOUTHWESTERN PASTA SALAD



Southwestern Pasta Salad image

Really popular at potlucks--make a double batch! Very easy and very delicious. Serve on a bed of lettuce for a nice touch.

Provided by Lisa Provost

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 13

½ (16 ounce) package rotini pasta
⅓ cup vegetable oil
¼ cup fresh lime juice
2 tablespoons chili powder, or to taste
2 teaspoons ground cumin
½ teaspoon salt
2 cloves garlic, crushed
1 ½ cups whole kernel corn
1 (15 ounce) can black beans, drained and rinsed
½ cup diced green bell pepper
½ cup diced red bell pepper
½ cup fresh cilantro leaves
1 cup chopped roma (plum) tomatoes

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.
  • Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

Nutrition Facts : Calories 216.6 calories, Carbohydrate 27.2 g, Fat 10.3 g, Fiber 6.1 g, Protein 6.5 g, SaturatedFat 1.7 g, Sodium 468.3 mg, Sugar 2.4 g

MEXICAN MACARONI SALAD



Mexican Macaroni Salad image

I've made this simple pasta salad for years and years, and have always loved the heck out of it.

Categories     main dish     salad

Time 30m

Yield 12 servings

Number Of Ingredients 17

FOR THE SALAD:
1 lb. Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water
2 ears Fresh Corn, Husks And Silks Removed
1 can (15 Oz. Size) Black Beans (or Kidney Beans), Drained And Rinsed
1/2 c. Chopped Black Olives
6 whole Roma Tomatoes (or 2 Large Tomatoes), Chopped
3 whole Green Onions, Sliced Thin
1/2 whole Red Onions, Finely Diced
Chopped Cilantro (optional)
FOR THE DRESSING:
1 c. Jarred Salsa (spicy Is Best!)
1 c. Sour Cream
1/4 c. Mayonnaise
1 clove Garlic, Minced Or Pressed
1/2 tsp. Cumin
Salt And Pepper, to taste
2 Limes, Juiced (optional)

Steps:

  • Grill the corn on a grill pan, or just place it in a hot skillet to brown some of the kernels. Remove from pan, allow to cool slightly, then use a sharp knife to cut the kernels off the cob.Combine all the dressing ingredients in a bowl and stir until combined. Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it. Cover and allow salad to chill for 2 hours. Garnish with cilantro, lime wedge, and any other extra ingredients you have!

BLT PASTA SALAD



BLT Pasta Salad image

This dish is everything you love about a BLT sandwich in pasta form! This pasta salad recipe is perfect for BBQs, potlucks, and summer parties.

Categories     meat     salad     side dish

Time 25m

Yield 8-10 servings

Number Of Ingredients 12

1 12-oz. package bacon
1 16-oz. box fusilli or curly pasta
1 c. mayonnaise
3/4 c. whole milk
1 1-oz. packet ranch seasoning mix
Juice of one lemon
1/4 c. grated parmesan cheese
1/2 tsp. ground black pepper
1 pint grape tomatoes, halved
2 c. thinly sliced romaine lettuce
1/2 c. chopped red onion
1/4 c. chopped fresh herbs, such as dill and/or parsley

Steps:

  • Cook the bacon in a large skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool to room temperature, then crumble up into bite-sized pieces.
  • Cook the pasta according to package directions. Drain, rinse with cold water, and let cool.
  • Meanwhile, in a large bowl, whisk together the mayonnaise, milk, ranch seasoning, lemon juice, parmesan cheese, and black pepper. Add the pasta, tomatoes, lettuce, onion, herbs and half of the crumbled bacon to the bowl with the dressing. Gently fold together to coat. Top with remaining bacon and serve.

SOUTHWESTERN PASTA SALAD



Southwestern Pasta Salad image

Provided by Bobby Flay

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 pound orecchiette, cooked al dente
2 yellow peppers, grilled and julienned
1 red onion, finely sliced
6 tomatillos, quartered
1 cup fresh corn kernels
1 cup frozen baby lima beans, thawed
1/4 cup white wine vinegar
1 canned chipotle pepper
1/2 cup olive oil
Salt and freshly ground pepper
1/4 cup cilantro, finely chopped

Steps:

  • Place cooked pasta in a large bowl, add peppers, onions, tomatillo, corn and lima beans. Place vinegar and chipotle peppers in a blender and blend until smooth. Slowly add olive oil until emulsified and season with salt and pepper to taste. Toss the salad with the dressing and add cilantro.

MEXICAN MACARONI SALAD



Mexican Macaroni Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h

Yield 12 servings

Number Of Ingredients 14

1 pound elbow macaroni
Vegetable oil, for oiling grill
2 ears corn
1 can black beans, drained and rinsed
1/2 cup finely chopped black olives
6 Roma tomatoes, chopped
3 green onions, thinly sliced
1/2 red onion, finely diced
1 cup jarred salsa
1 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon cumin
Salt and freshly ground black pepper
Salt and freshly ground black pepper

Steps:

  • For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool.
  • Heat an indoor grill and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs.
  • Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.
  • For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.
  • Serve chilled.

SOUTHWESTERN PASTA SALAD



Southwestern Pasta Salad image

I created this southwestern pasta salad for a friend who owns a catering business. I was told it was a hit at her events and it's now among the most-requested dishes. -Valonda Seward, Coarsegold, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 16 servings.

Number Of Ingredients 18

1/2 cup fresh lime juice
1/4 cup olive oil
2 teaspoons ground cumin
2 garlic cloves, minced
1 tablespoon salsa
1 tablespoon white wine vinegar
3/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 package (16 ounces) uncooked spiral or cavatappi pasta
1-1/2 cups fresh or frozen whole kernel corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 cup cherry tomatoes, halved
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 small green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 small red onion, finely chopped
1/2 cup coarsely chopped fresh cilantro, divided
1 medium ripe avocado, peeled and sliced

Steps:

  • In a small bowl, whisk the first 8 ingredients until blended. Cook pasta according to package directions. Drain pasta; rinse with cold water., In a large bowl, mix pasta, corn, beans, tomatoes, olives, peppers, onion and 1/4 cup cilantro. Pour dressing over salad; toss to coat. Refrigerate until serving., Just before serving, top with avocado and the remaining cilantro.

Nutrition Facts : Calories 203 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 191mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

Tips:

  • For the Best Flavor: Use fresh, ripe bell peppers, corn, and tomatoes. If you don't have fresh corn, you can use frozen or canned corn, but fresh corn will give you the best flavor.
  • Make it Ahead: This pasta salad is perfect for meal prep. You can make it up to 3 days ahead of time and store it in the refrigerator. The flavors will meld together and it will taste even better the next day.
  • Add Some Heat: If you like your food spicy, add a pinch of cayenne pepper or a few drops of hot sauce to the dressing. You can also add some chopped jalapeños or serrano peppers to the salad for an extra kick.
  • Customize It: Feel free to add other ingredients to this salad, such as black beans, avocado, or grilled chicken. You can also use a different type of pasta, such as penne or rotini.

Conclusion:

This Southwest pasta salad is a delicious, refreshing, and easy-to-make dish that is perfect for summer gatherings. It is packed with fresh vegetables and hearty pasta, and the tangy dressing adds a pop of flavor. Whether you are serving it as a main course or a side dish, this salad is sure to be a hit.

Related Topics