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pasta salad with cherry tomatoes, black beans, corn, and scallions and two wooden serving spoons
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Southwest Pasta Salad

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!
Course Main Course, Salad
Cuisine American
Keyword banza pasta, dairy free, easy summer recipe, gluten free, oil free, pasta salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 360kcal
Author Jackie Akerberg

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

Instructions

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

Nutrition

Serving: 1serving | Calories: 360kcal | Carbohydrates: 75g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 567mg | Potassium: 506mg | Fiber: 10g | Sugar: 13g | Vitamin A: 315IU | Vitamin C: 13mg | Calcium: 126mg | Iron: 2mg
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