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Black Bean Pasta Salad with lots of southwest flavor is going to be your new go-to backyard BBQ dish! This recipe makes enough to feed a crowd. Don’t worry if you have leftovers, it just gets better as it sits, and those leftovers make a great easy lunch!
BBQ season is almost here. Memorial Day marks the start of all backyard summer fun in the Chicago area and you’re going to need to be prepared with a great go-to dish to bring to all the parties.
I love attending BBQs – the nice weather, the socializing, the carefree casual atmosphere, the drinks – but for someone following a plant based diet, the food usually leaves something to be desired. I generally end up eating from the veggie tray and maybe some fruit.
Both of those are good options, and even delicious, but not very filling. And if I’m going to indulge in a few adult beverages, I need something a little heartier. So, today I’m bringing you this Southwest Black Bean Pasta Salad.
True to my usual style, I loaded this pasta salad up with lots of veggies. I used black beans for a protein punch and lots of veggies you’d find in your typical southwest fare: red peppers, corn, avocado, and tomato. I added in some red onion and zucchini, too, just for good measure.
Zucchini isn’t necessarily a veggie you find frequently in southwest cooking, but it works really well with the other flavors. And even if you don’t generally like zucchini, I think you might find you like it in this Black Bean Pasta Salad. I use it raw so it maintains it’s crunch and doesn’t become slimy. It’s more mild tasting when raw, as well.
I like to dice all the veggies very close to the same size which makes it easier to eat.
You’re probably already familiar with my Southwest Vegan Ranch Dressing. If you’re not, you should be – it’s a huge hit! I knew I wanted to use it here when I first started thinking about this recipe in my head.
As flavorful as that dressing is on it’s own, I knew the flavor wouldn’t come across as pronounced once I mixed it with all the veggies and, especially, the pasta. So, I decided to kick it up a notch and add even more southwest flavor with the addition of 2 jalapeños blended right in. I also added extra spices to help bring those flavors out once everything is all mixed together.
I removed the ribs and seeds from my jalapeños because I’m feeding kids, too, and didn’t want to overwhelm with the heat. However, if you like things hot, feel free to leave the peppers (or maybe just one of them) intact when you throw them in the blender.
This recipe makes a LOT – about 14 cups! It’s meant to bring to a potluck to feed a crowd. And, since it’s dairy free and egg free, it will be fine sitting on the buffet table without going rancid. You can’t say as much about that suspect coleslaw or potato salad that someone else brought!
As great as this is as a party dish, it honestly makes a great dinner or lunch, too. You could easily cut the recipe in half, but don’t be afraid to have leftovers either. This Southwest Black Bean Pasta Salad just gets better as it sits.
Don’t add all the dressing at once. Add enough to coat and then stir in more right before serving to make it extra creamy.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Southwest Black Bean Pasta Salad
Ingredients
Black Bean Pasta Salad
- 16 ounces rotini noodles or your fave pasta, gluten free if desired
- 1 can (15 oz) black beans drained and rinsed
- Kernels from 2 ears of fresh corn or about 1 ½ cups – canned or thawed frozen is fine in a pinch
- 1 red bell pepper diced
- ¾ cup diced zucchini
- 1 cup grape tomatoes quartered
- ¾ cup diced red onion
- 1 avocado diced
- salt/pepper to taste
Creamy Jalapeno Ranch Dressing
- 2 batches Southwest Vegan Ranch Dressing
- 2 jalapeño peppers ribs and seeds removed (or leave them in if you like the spicy heat)
- 1 clove garlic
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
Instructions
- Start soaking the cashews for the Creamy Jalapeno Ranch Dressing (Remember you're making a double batch of the Southwest Vegan Ranch Dressing for this.)
- Cook the pasta according to package directions in well-salted water for al dente.
- While the noodles are cooking, prep/chop all the veggies, except the avocado, and place them in a large bowl.
- When the noodles are done, let them cool to almost room temp before mixing them into the veggie mix.
- Finish making the dressing: Place all the ingredients for a double batch of Southwest Vegan Ranch Dressing into a high speed blender. Add the remaining extra ingredients listed above for the dressing and puree until smooth. It may taste a bit strong on its own, but once mixed with the pasta and veggies, it will tone down.
- Pour the dressing over the pasta and veggies, using as much or as little as you like. I like to add just enough to coat at first….some of it gets absorbed by the noodles as it sits….then add more just before serving. Taste for seasoning and add more salt/pepper/cumin, etc., if desired. A squeeze of lime would be great, too.
- Cover the pasta salad and store in the fridge until ready to serve. Store any extra dressing in an airtight container in the fridge as well. Dice the avocado and add just before serving. You can serve the pasta salad cold or at room temperature. It gets better as it sits!
Notes
~You can make the dressing up to 1-2 days ahead.
~You can make the whole salad the day before too…it only gets better as it sits. Just wait to add the avocado until just before serving so it doesn’t get brown.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Becky says
Oh my gosh, this looks so amazing!
Jenn S. says
Thanks, Becky!
Hedi Hearts says
I want to come to this potluck and eat minimum 7 cups of this Jenny!
Jenn S. says
LOL! Come on over, Hedi! I’ve got a plate with your name on it!
Manju | Cooking Curries says
This counds like my kind of pasta salad, especially with the kicked up dressing. Loved it!
Jenn S. says
Thanks, Manju! Gotta pack in that flavor!
Michelle Blackwood says
Perfect pasta salad for summer picnics, love all the flavors!
Jenn S. says
Thanks, Michelle! Love the one you recently posted too. They would be a perfect duo! 🙂
Molly Kumar says
What fantastic flavors and Southwest Salads are so much fun. I’m looking forward to the BBQ season and trying this salad soon 🙂
Jenn S. says
Thanks, Molly! I’m ready for the warmer weather for sure – the midwest’s weather is just so crazy. We were in full winter gear the last two days. Brrrr.
Uma says
These looks delicious! Pasta salad is really interesting! Love to try this soon Jen!
Anjali says
You reminded me how much I LOVE pasta salads! This one sounds delicious and perfect for the summer! Need to try it soon!
Jenn S. says
Thank you, Anjali! I love them too and, yes, they are just perfect for summer (if the weather ever cooperates!)
Mel says
Bring on the margaritas and a big ol’ bowl of this pasta salad. It sounds amazing. I am loving the whole jalapeños in the dressing!
Jenn S. says
YES! I’m down with the margaritas!! Thanks, Mel!
Kelly says
I can’t wait for BBQ season and this salad definitely needs a starring role at my 1st BBQ. Love all of the Southwestern flavors!
Jenn S. says
Me too! Tomorrow is only 40 something for a high here. It’s ridiculous!! Bring on the nice weather! Enjoy the pasta salad, Kelly! Thanks!
Natalie | Feasting on Fruit says
I want to come to this potluck! The issue with being the vegan at the potluck is I always eat an awkwardly large amount from the one or two dishes that are vegan, but with 14 cups of this beautiful veggie-packed dish hopefully no one will notice. Plus it looks so good who cares, let them judge 😀
Jenn S. says
Yeah, let them judge. They will likely eat equally disturbing amounts of dead animal flesh, so I’m ok with the weird looks at my plate! 🙂
Sophia | Veggies Don't Bite says
I love pasta and I love pasta salad! I could probably set and eat an entire bowl. Oops. Great variation, looks delicious and perfect for summer BBQ’s!!
Jenn S. says
Thanks, Sophia! Dig in!
Becky says
This looks perfect for cookouts!
Jenn S. says
Yup, that was my intention! Thanks, Becky!
Christine says
Looks delicious! I think I”m going to try it this weekend!!
Jenn S. says
Thanks, Christine! I hope you love it! Please come back and let me know how it turns out!
Strength and Sunshine says
YES!!!! Pasta salads are my FAVORITE thing <3 Literally (almost) as good as mac and cheese 😉 so my second favorite pasta dish 😉
Jenn S. says
I agree!! I think my all time vegan fave is the Deli Macaroni Salad (I think that’s what it’s called) from Veganomicon. It’s nothing like this one, but it’s so good!! It uses store bought mayo though…that’s the only downside. But, yum!
Aimee / Wallflower Kitchen says
This sounds SO good! I absolutely love these flavours 🙂 Pinning!
Jenn S. says
Thanks, Aimee! Can’t go wrong with Mexican flavors1
Alison's Allspice says
I like to make big batches of salad-esk foods for weekday work lunches. This dressing looks perfect! Definitely going to try this one, Thanks!
Jenn S. says
I do that too. Makes lunchtime super easy! I hope you love it, Alison! Please let me know if you give it a try! Thanks!