The vibrant colors and fresh aromas of the Quick High Protein Southwest Pasta Salad will transport you straight to a sun-soaked patio. This delicious, protein-packed dish takes just 30 minutes to prepare and is creamy, savory, and incredibly satisfying. Its perfect balance of flavors keeps everyone coming back for seconds.
This recipe is ideal for busy weeknights or as a crowd-pleasing side at summer gatherings. You can make it ahead of time and store it in the fridge for up to three days, allowing the flavors to meld beautifully.
Why You’ll Love This Recipe
- It combines hearty lentil pasta with protein-rich black beans for a satisfying meal.
- The fresh veggies add a crisp texture that contrasts with the creamy dressing.
- Chipotle peppers give it just the right amount of smoke and heat.
- It’s a versatile dish that can be served warm, cold, or at room temperature.
What You’ll Need
Gather the following ingredients for this mouthwatering dish:
For the Salad
- 8 oz lentil pasta (I always use Barilla Protein+ for a better texture)
- 15 oz black beans, rinsed and drained for a cleaner sauce
- 1.5 cups corn
- 3 medium tomatoes, diced into 1/2-inch cubes
- 1/4 cup green onions
- 1/3 cup sliced black olives
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced into 1/2-inch pieces just before serving
- extra green onion for garnish
For the Dressing
- 3/4 cup plain Greek yogurt (I prefer Fage 2% Greek yogurt for extra creaminess)
- 1-2 chipotle peppers, finely minced to distribute heat evenly
- 1 tsp adobo sauce (from the chipotle can)
- 1.5 tsp honey
- 2 tbsp lime juice
- 1.5 tsp chili powder
- 3/4 tsp cumin
- 1/2 tsp dried oregano
- 1/4 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- salt to taste
- pepper to taste
Note: Choose any type of lentil pasta for gluten-free options.
Substitutions & Swaps
- Use canned corn if fresh isn’t available.
- Substitute Greek yogurt with sour cream for a different flavor.
- Replace chipotle peppers with diced jalapeños for a milder kick.
- Swap black beans with kidney beans for variety.
How to Make It
Follow these simple steps to create your delicious pasta salad.
Cook the Pasta
Boil salted water in a large pot and cook the lentil pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
Prepare the Dressing
In a mixing bowl, combine the Greek yogurt, minced chipotle peppers, adobo sauce, honey, lime juice, and all the spices. Whisk until smooth and well blended.
Mix the Salad
In a large bowl, combine the cooked pasta, black beans, corn, diced tomatoes, green onions, sliced black olives, and chopped cilantro. Gently toss to combine.
Combine Dressing and Salad
Pour the dressing over the pasta salad mixture and stir until everything is evenly coated. Adjust seasoning with salt and pepper as desired.
Garnish and Serve
Just before serving, gently fold in the diced avocado and garnish with extra green onions. Enjoy it fresh or chilled!
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, it does not freeze well due to the creamy dressing.
Reheat: Not necessary; enjoy cold or at room temperature.
Tips for Best Results
- Rinse the pasta thoroughly to avoid sticking.
- Wait to add the avocado until right before serving for optimal freshness.
- Adjust the chipotle quantity based on your heat preference.
- Let the salad sit for 30 minutes in the fridge before serving for more flavor.
Serving Suggestions
- Pair with grilled chicken or fish for a complete meal.
- Serve at potlucks or barbecues as a refreshing side.
- Enjoy as a filling lunch with your favorite tortilla chips.
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