Southwestern Pasta Salad with Creamy Avocado Dressing
A vibrant pasta salad combining rotini with black beans, colorful bell peppers, corn, and fresh tomatoes, all tossed in a smooth avocado-buttermilk dressing. The creamy dressing made with Greek yogurt, lime, and cilantro adds tangy freshness while jalapeño provides a subtle kick. Perfect for potlucks, barbecues, or meal prep, this nutritious salad works as a satisfying side dish or light main course. The combination of protein-rich beans and creamy avocado makes it both filling and refreshing.
Ingredients
- 8 ounces pasta, rotini
- 1 15 oz can black beans, drained and rinsed
- 1 cup grape tomatoes
- ½ cup red bell pepper, diced
- ½ cup orange or yellow bell pepper, diced
- ½ cup red onion, diced
- ½ cup sweet corn, can use frozen
- 1 large avocado, peeled, seeded, and diced
- salt and pepper, to taste
- 1 lime, for juicing
- ¼ cup cilantro, chopped
- 2 ripe avocados, peeled and seeded
- 3 tablespoons plain Greek yogurt
- ½ cup low-fat buttermilk
- 2 cloves garlic, minced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons green onion, chopped
- 1 small jalapeño pepper, chopped and seeds removedpoblano pepper1:1mild-heat
milder flavor profile
- 2 tablespoons fresh lime juice
- ¼ teaspoon ground cumin
- salt and ground black pepper, to taste
Instructions
- 1
Bring large pot of water to boil, salt water, add pasta and cook until al dente
- 2
Rinse cooked pasta with cold water and set aside
- 3
Combine all dressing ingredients in blender or food processor and blend until smooth
- 4
Combine pasta, black beans, tomatoes, peppers, red onion, corn, and chopped avocado in large bowl
- 5
Pour dressing over pasta salad and stir until well coated
- 6
Season with salt and pepper
- 7
Squeeze fresh lime juice over salad
- 8
Garnish with chopped cilantro and serve at room temperature or chilled
Tips
Add more buttermilk to thin dressing if it becomes too thick for your preference.
Make extra dressing as you may have leftovers depending on how heavily dressed you prefer the salad.
Use frozen corn directly without thawing for added texture and convenience.
Good to Know
Refrigerate covered up to 3 days. Dressing may separate, stir before serving.
Can be made 1 day ahead. Add avocado and lime juice just before serving to prevent browning.
Serve at room temperature or chilled. Stir gently before serving if made ahead.
Common Mistakes
Squeeze lime juice over avocados immediately to prevent browning.
Don't overdress initially as flavors intensify when chilled.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
similar shape holds dressing well
General Alternatives
milder flavor profile
FAQ
Can I make this salad ahead of time?
Yes, prepare everything except avocado up to 1 day ahead. Add diced avocado and lime juice just before serving to prevent browning and maintain freshness.
What if my dressing is too thick?
Add buttermilk gradually, one tablespoon at a time, until you reach desired consistency. The dressing should coat pasta easily but not be watery.
How long does this pasta salad keep in the fridge?
Store covered in refrigerator for up to 3 days. The dressing may separate slightly, so stir gently before serving. Best quality within first 2 days.