Southwest Pasta Salad

Southwest Pasta Salad combines macaroni noodles with beans and vegetables with  a zesty and mildly spicy southwest flavor.
Southwest Pasta Salad

Southwest Pasta Salad

By Sue Lau | Palatable Pastime

Southwest Pasta Salad is my recipe of the day with the blogging group Improv Cooking Challenge. We meet monthly on the second Thursday and put together a recipe using two ingredients and our best ideas.

And this month we are combining pasta and tomatoes, which isn’t that much of a challenge. But in its favor it is a very much loved combination.

Southwest Pasta Salad

I have combined macaroni with the flavors of tomatoes in salsa to  give a little bit of a spicy  take  to a more ordinary macaroni salad.
I love adding tomatoes to macaroni salad and have been doing it for years on end. And besides adding flavor it also adds moisture so the salad doesn’t dry out  as readily.
Also, you can serve this with many things, such as with sandwiches for a lunch. I am partial to serving this with chicken sandwiches myself but you can make yours as you like.

Improv Cooking Challenge: February 2021

Tomatoes & Pasta

Improv Cooking Challenge

Improv Cooking Challenge:February 2021
Tomatoes & Pasta

Southwest Pasta Salad

Southwest Pasta Salad

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Southwest Pasta Salad

Southwest Pasta Salad

Sue Lau
No ratings yet
Prep Time 25 minutes
Cook Time 10 minutes
chill time 1 hour
Course Salad
Cuisine American, Southwest
Servings 8


  • 3 cups cooked macaroni
  • 15.5 ounce can red kidney beans rinsed and drained
  • 2 ounce jar diced pimientos drained
  • 1 cup fire roasted corn kernels
  • 1 cup diced zucchini
  • 2 scallions chopped
  • 1/2 cup mild salsa
  • 1/2 teaspoon minced garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lime juice
  • 1 tablespoon minced fresh cilantro


  • Stir together ingredients for pasta salad and chill for one hour before serving.


From the kitchen of
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Southwest Pasta Salad

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9 responses

      • Thanks! Looking forward to making this – just have to scrounge up a couple of the ingredients on my next shopping trip (after the snow melts a bit).

      • I always run out of things on snow days. (and) When I am the middle of cooking something. Never on nice sunny days when I want to escape brick walls. 😉

    • I ended up having to make some minor substitutions based on what I could get from the small mom & pop grocery I’ve been shopping at during the pandemic plus what I had already. This included regular (not fire roasted) corn, black beans, no zucchini (I used some broccoli instead), and medium salsa (I had a bit of mild which I used up then the rest was medium). The only other change was only 1/4 tsp cumin (I find too much to be overpowering – 1/4 tsp was just right for me). I ended up eating two bowls of this for lunch today with a chicken salad sandwich. Delicious!

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