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–+ servings
pasta salad with cherry tomatoes, black beans, corn, and scallions and two wooden serving spoons
Jackie Akerberg

Southwest Pasta Salad

3 from 2 votes
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Make this Southwest Pasta Salad and drop jaws at your next summer gathering. This bold and creamy salad is the perfect summer dish with a smoky BBQ yogurt dressing, juicy corn and tomatoes, and protein-rich beans. It’s a summer dish that delivers big flavor with plant-based power!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad
Calories: 360

Equipment

  • stove

Ingredients
  

  • 12 oz Banza Brown Rice Rotini, cooked and cooled
  • 1 cup frozen sweet corn, thawed
  • 4 green onions, chopped
  • 15 oz canned black beans, or kidney beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cup plain, unsweetened dairy-free yogurt
  • ⅓ cup BBQ sauce
  • 1 tbsp dijon mustard
  • 1 tbsp sriracha
  • 1 tbsp maple syrup
  • salt and pepper, to taste

Method
 

  1. Add the noodles to a large bowl with the corn, onions, beans and tomatoes.
  2. Add the remaining ingredients to a jar and stir to combine. Season to taste.
  3. Pour the dressing over the salad and toss to combine. Best enjoyed right away, but also makes great leftovers!

Nutrition

Serving 1servingCalories 360kcalCarbohydrates 75gProtein 12gFat 2gSaturated Fat 1gPolyunsaturated Fat 0.3gMonounsaturated Fat 0.2gCholesterol 1mgSodium 567mgPotassium 506mgFiber 10gSugar 13gVitamin A 315IUVitamin C 13mgCalcium 126mgIron 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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