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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.
Olayinka says
Hi! I was wondering if 1/2 cup was one serving for 238 calories. Thanks
Jenn S. says
It’s probably closer to 1 cup for one serving, but it’s an estimate for sure. Enjoy!
Tara says
Just made this for dinner tonight and it was delicious. Thanks for the recipe!
Jenn S. says
That’s awesome to hear, Tara. Thank you so much!
Edwina at The Equipped Cook says
I love this type of salad. The type you can keep eating the next day! Pasta salad is my favorite so I’m going to enjoy trying this recipe. The flavors look delicious.
Jenn S. says
Thanks, Edwina. Let me know how it turns out. Enjoy!
Krissy says
All 5 of us loved this! Thank you for the recipe!
Jenn S. says
I’m so happy to hear that, Krissy! If the kids like it, it’s definitely a winner! 🙂
Shelley says
My husband and I enjoyed this salad very much! I did change a few things. I got the recipe from Yummly, so I wasn’t prepared to make the dressing, as it called for ranch dressing, which I purchased. Next time, however, I will try to make your dressing. I also added chicken, a few slices of bacon, cumin, scallions, as well as red onions, and granulated garlic.
Jenn S. says
Hi, Shelley! I’m so glad you liked it! I like the addition of the scallions – that sounds great. I hope you love the dressing too…it’s my favorite! If you give it a try, I’d love to hear how it turns out, too. Have a great week!
Alisa Fleming says
Such a stunning salad Jenn! Total summertime comfort food.
Jenn S. says
Aw, thank you, Alisa!
Linda says
I love that you put zucchini in this salad. It gives it something unexpected and adds even more nutrition to it. That spicy ranch dressing looks to die for!
Jenn S. says
Thanks, Linda! The zucchini is seriously my favorite part of the salad. It’s the calm and bright amongst all the heavy Mexican flavors. 🙂 So so good!
Hauke Fox says
Yeees, this is definitely a crowd pleaser! Love noodle recipes, southwest style the more! 😀
Jenn S. says
Thanks, Hauke. I’m kind of obsessed with Southwest and Mexican flavors. Just can’t get enough!
lalaine says
I love black bean salads but I’ve never tried adding pasta. Thank you for a wonderful idea!
Jenn S. says
Thank you! It’s great all mixed together! Let me know if you give it a try! 🙂
Manju | Cooking Curries says
Oh my! That looks super delicious. Love that dressing!
Jenn S. says
Thank you, Manju! I use that dressing on so many things! It’s really an all-purpose sauce.
Chris Thinly Spread says
Perfect to feed my crowd this summer – I love all the flavours!
Jenn S. says
It will definitely feed a crowd!! Thanks, Chris!
Becca Amuse Your Bouche says
Ooooh YUM! Literally all my favourite ingredients in one handy dish. I can never choose which is my favourite, Italian or Mexican food – I guess this is kind of a combination of the two! 🙂
Jenn S. says
Thanks, Becca! I go back and forth too. When I’m eating pasta I’m thinking – Italian food is the BEST. When I’m eating tacos I’m thinking – Mexican food is the BEST. I think I just like food. 🙂 Hope you give it a try!
Mandy says
I absolutely love these kinds of dishes…where the leftovers taste even better! This pasta salad looks so creamy and delicious! I love that you added zucchini. I still need to try your cumin ranch dressing, but I can definitely see how it works so well in this dish. This is such a perfect BBQ side dish or entree! Great recipe, Jenn! 🙂
Jenn S. says
Thanks so much, Mandy! I think the zucchini is my favorite part about this salad. A little unexpected, but such a nice crunch and mild flavor….balances everything else nicely. Let me know if you try it!
Donna says
Love this twist on the bbq potluck favourite – sounds so fresh and delicious!
Jenn S. says
Thank you! It makes the perfect dinner too!
Cathy says
I love pasta salad but usually just bung some pesto in it – this is far more adventurous!
Jenn S. says
Oh, you can never go wrong with pesto – love it so much!! But, this is great for a change of pace. Thanks, Cathy!