Creamy Southwest Vegetarian Pasta Salad

Preparation 00:20 Cook Time 00:10 Serves 8     adjust servings


Pasta Salad

  • 3/4 pound whole wheat bowtie pasta
  • 1 orange bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 jalapeño, seeds and ribs removed then minced
  • 1 cup black beans, rinsed and drained
  • 1/2 cup fresh or frozen corn
  • 1/4 cup packed cilantro leaves, chopped
  • 1/2 cup crumbled queso fresco cheese
  • Kosher salt and fresh ground black pepper to taste


  • 3/4 cup plain non-fat yogurt
  • 2 tablespoons fresh lime juice
  • 4 ounces diced green chiles, undrained
  • 1 teaspoon honey
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon ground coriander (optional)
  • Kosher salt, fresh ground black pepper and hot sauce to taste


  1. Cook the pasta according to package instructions. Drain and rinse the pasta under cold water and set aside in a large serving bowl.
  2. In a small bowl whisk together all of the ingredients for the dressing. Taste for seasoning and refrigerate until ready to use.
  3. Prep all of the vegetables, add them to the pasta along with the beans and corn then stir together.
  4. Pour the dressing over the salad and add in the queso fresco and cilantro.
  5. Stir everything together until coated and taste for seasoning. Serve immediately or cover and refrigerate until ready to serve.


Recipe Notes

  • For extra flavor try grilling the pepper, zucchini, jalapeño and corn.
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