This Southwest Pasta Salad is a great summer side dish! It's made with sweet corn, tomatoes, and tossed in a creamy mayo chili lime dressing.
If you're looking for a flavorful side dish for your next summer BBQ, be sure to check out this Southwestern Pasta Salad. It's prepared with seasonal ingredients and tossed in a bright and tangy dressing.
I love BBQ and grilled dishes during the summer months and I also love all of the sides that go along with it. A BBQ isn't complete without a selection of side dishes to choose from. I can never resist a good potato salad, coleslaw, or pasta salad.
One of the great things about pasta salads is that they are incredibly versatile. A pasta salad can be taken in so many different directions in terms of flavor. There's no end to the variety of raw or cooked vegetables, meats, cheeses, herbs, and dressings that can be added to it.
This one is inspired by a recent road trip my husband and I took to New Mexico where I developed a serious appreciation for chili powder. It's made with short pasta that's tossed with sweet corn, grape tomatoes, and a creamy dressing prepared with chili powder, savory spices, and lime juice.
This pasta salad is served cold, so it has a cool and refreshing quality to it along with a combination of flavors that keeps you coming back for more.
Jump to:
- What Is The Best Gluten Free Pasta For Pasta Salads?
- Ingredients For Southwest Pasta Salad
- How To Boil Sweet Corn
- Which Tomatoes Are Best For Pasta Salad?
- How To Keep Gluten Free Pasta From Falling Apart
- How To Make Chili Lime Dressing
- How To Make Southwest Pasta Salad
- What To Serve With Southwestern Pasta Salad
- Can This Pasta Salad Be Made Ahead?
- How Long Does It Last In The Fridge?
- Can It Be Frozen?
- Southwest Pasta Salad (Gluten Free)
What Is The Best Gluten Free Pasta For Pasta Salads?
The base of any pasta salad (gluten free or not) is the pasta. When it comes to gluten free pasta, not all brands are created equal.
For a successful gluten free pasta salad, it's important to choose a quality brand of pasta and to follow a few extra steps to ensure optimal taste and texture.
When it comes to pasta salads (gluten free or otherwise), a short variety of pasta such as Fusilli, Rotini, Farfalle, or Penne is best. These short pasta varieties are effective at soaking up all of the delicious dressing that's poured over them.
This recipe calls for gluten free short pasta but you can substitute regular short pasta if gluten is not an issue for you. It's important to use a quality brand of gluten free pasta that holds up and does not become mushy once it's cooked.
I used a 12 oz. package of Jovial Brown Rice Fusilli to make this pasta salad. I have found consistency that it holds its shape nicely after cooking and is similar in both taste and texture to regular pasta.
Ingredients For Southwest Pasta Salad
Here's what you'll need to make it.
- 1 12 oz. package Gluten Free Short Pasta (such as fusilli, rotini, penne, or farfalle) (can use regular short pasta if not gluten free)
- 10 oz. Grape Tomatoes (equals 2 cups chopped)
- 2-3 ears Sweet Corn (equals 2 cups chopped)
- Heaping ½ cup Mayo
- 2 tsp. Dijon Mustard
- 3 Tbsp. Lime Juice (equals 2-3 limes) (plus more for garnish)
- 2 tsp. Chili Powder
- ½ tsp. Garlic Powder
- ½ tsp. Onion Powder
- ¼ tsp. Cayenne Pepper (optional)
- ½ tsp. Kosher Salt
- ¼ tsp. Pepper
- ¼ cup minced Cilantro (plus more for garnish)
How To Boil Sweet Corn
Sweet corn is one of the most quintessential summer vegetables and happens to be a great addition to pasta salads. This is especially true during the late summer months when sweet corn is in season.
Corn is naturally sweet and adds a nice sweetness to this Southwest Pasta Salad that helps to balance out the spiciness of the chili powder and cayenne pepper. The corn kernels also provide the pasta salad with an extra layer of texture.
The process of cooking sweet corn is simple and one of the easiest methods is to boil it on the cob and then to cut the kernels off the cob with a knife once the corn has cooled.
This recipe calls for 2 cup of corn kernels, which yields 2-3 large ears of sweet corn. When it comes to choosing the best sweet corn, opt for corn cobs that have bright green husks, golden colored silk that's not dried out and is even a little sticky. If the cob of corn appears dried out, it will lack in texture in flavor.
If possible, it's best to choose local sweet corn in season, but you can always grab what's available at your local supermarket.
Frozen corn can be substituted for fresh sweet corn, but the flavor will likely not be as robust.
- To prepare the sweet corn, start by bringing a large pot of water to a boil.
- Remove and discard the corn husks and silk from 2-3 large ears of sweet corn. Cut both the top and bottom portion of the cob off with a knife and discard (this helps to allow the cobs to fit nicely into the cooking pot and provides a flat surface with which to cut the kernels from the cob with a knife).
- Once the water is boiling, carefully use tongs to place the cobs of corn into the pot and make sure that they are evenly submerged in the water.
- Cook for 3-6 minutes.
- After cooking, remove the cobs of corn from the pot with the tongs and place into a strainer to drain. Allow the corn to cool before cutting the kernels from the cob with a knife.
- Once the corn cobs are cool to the touch, place the bottom end of each cob onto a flat surface and slice the kernels off with a knife. Set the corn kernels aside.
Which Tomatoes Are Best For Pasta Salad?
I find that tomatoes are a great addition to pasta salads. They're delicious when in season, pair nicely with sweet corn, and add a bright acidity and textural component to the dish.
Grape tomatoes are my favorite tomatoes to add to a pasta salad. They're a little sweet and have a lower water content than larger tomatoes. Grape tomatoes are also easy to prepare and come in pre-measured containers so there is no need for guessing.
Cherry tomatoes will also work if you prefer to use them.
The tomatoes can be cut into halves or quarters, depending on how large you like them when in a pasta salad.
- To prepare the tomatoes, simply cut a 10 oz. package of grape (or cherry) tomatoes into halves or quarters, depending on your preference.
- Set the tomatoes aside.
How To Keep Gluten Free Pasta From Falling Apart
The process of cooking gluten free pasta can be a frustrating endeavor and this is especially true when it comes to pasta salad. For optimal taste and texture, I have included some helpful steps to ensure that each batch is just as good as if it were made with regular pasta.
In addition to choosing a quality brand of gluten free pasta, there are also a few other tips and tricks to employ that help to prevent it from becoming mushy and falling apart after it has cooked.
- Cook the gluten free pasta just until al dente. It's very important not to overcook gluten free pasta, or it will become mushy and fall apart. This is especially true when making pasta salad.
- Once the pasta is cooked until al dente, place it in a strainer in the sink and run it under cold water. This will stop the cooking process.
- Allow the pasta to sit at room temperature for 30 minutes before adding the rest of the ingredients. This helps the pasta to retain it's springy texture. (This step isn't absolutely necessary, but it's helpful).
- When adding the dressing and the rest of the ingredients, fold them into the pasta carefully using a large spoon and mix only until combined. The less gluten free pasta is disturbed, the better it stays together.
Follow these same steps if using regular pasta (with the exception of allowing the pasta to sit for 30 minutes after rinsing). Cook the pasta until al dente, place into a strainer to drain, rinse under cold water, and add the rest of the ingredients without resting for 30 minutes.
How To Make Chili Lime Dressing
One of the most important components of pasta salad (or any salad for that matter) is the dressing. It's the thing that ties the salad together.
This one is creamy and made with mayo, Dijon mustard, lime juice, chili powder, garlic and onion powder, and a bit of cayenne pepper. It's bright and tangy in addition to being a little smoky and spicy.
The flavors of the dressing complement both the sweet corn and tomatoes nicely without overwhelming them. The lime juice adds a bright acidity that feels refreshing during the hot summer months.
This recipe calls for 2 tsp. of chili powder, but it's important to keep in mind that some brands of chili powder are spicier than others. Feel free to adjust the amount of chili powder according to your preferred spice level.
I recommend starting with less chili powder than the recipe calls for and then adding more as needed. The cayenne pepper may also be omitted if you prefer. If you find that the dressing is too spicy, simply add some honey or maple syrup to balance out the spice with a little bit of sweetness.
- To make the dressing, start by adding a heaping ½ cup (a little more than ½ cup) of mayo to a small bowl.
- Squeeze 2-3 large limes until the amount measures 3 Tbsp.
- Add 2 tsp. of Dijon mustard and 3 Tbsp. lime juice to the mayo. Stir until completely combined with a small whisk or a fork.
- Add 2 tsp. chili powder (or less if preferred) to the dressing along with ½ tsp. each of garlic and onion powder, ¼ tsp. cayenne pepper (optional), ½ tsp. kosher salt, and ¼ tsp. pepper. Stir the mixture until completely combined.
- Adjust the seasoning and spice level as needed.
How To Make Southwest Pasta Salad
Once the corn, tomatoes, pasta, and dressing are prepared, it's time to assemble the pasta salad.
- Prepare 1 12 oz. package of gluten free short pasta (or regular short pasta if not gluten free) just until al dente.
- Pour the cooked pasta into a strainer and rinse under cold water to stop the cooking process.
- Allow the rinsed pasta to sit for 30 minutes before adding the other ingredients (this will help it to retain its shape and prevent the pasta from getting mushy).
- Pour the pasta into a large mixing bowl and add the 2 cups of chopped grape tomatoes and corn kernels.
- Slowly pour the dressing over the salad and gently stir to combine using a large spoon. Continue with the remainder of the dressing. It's important to stir gently so that the pasta does not fall apart.
- Mince ¼ cup of fresh cilantro and add to the pasta salad. Stir once again until all of the cilantro is distributed evenly throughout the salad.
What To Serve With Southwestern Pasta Salad
Garnish the salad with some extra cilantro and a squeeze of lime juice (optional).
Pasta salads are a super versatile side dish that make a great addition to a summer BBQ or grill-out.
I love pasta salad like this one served alongside grilled burgers like these Blue Cheese Burgers or Southwest Poblano Burgers.
It's also delicious served with grilled bratwurst or hot dogs as well as grilled chicken or any dishes with Southwest or Mexican flavors.
Pasta salad pairs well with veggie salads like coleslaw or potato salads or grilled vegetables.
Love summer salads? Check out these recipes!
- Smoked Salmon Arugula Quinoa Salad
- Summer Roasted Vegetable Salad
- Blue Cheese Coleslaw
- Italian Green Bean Salad
- Grilled Corn Feta Salad
- Italian Quinoa Salad
- Marinated Tomato Salad
Can This Pasta Salad Be Made Ahead?
Pasta salad is great because it can be made the day ahead.
Be sure to store in an airtight container or cover it with plastic wrap and store in the fridge if making it the day before so that it doesn't dry out.
Keep in mind that gluten free pasta dries out a bit the longer it sits in the refrigerator. It's often made with rice or brown rice, which has a higher starch content and causes the rice to dry out more quickly than regular pasta.
How Long Does It Last In The Fridge?
Any leftover pasta salad may be stored for 2-3 days in an airtight container in the refrigerator.
Can It Be Frozen?
This dish is best enjoyed fresh or within a few days and I do not recommend freezing it.
Love Southwest flavors? Don't miss this Chipotle Potato Salad and Chipotle Slaw!
Love pasta salads? Check out these recipes!
Looking For More Gluten Free Pasta Salads? Don't Miss These!
Red Lentil Pasta Salad
Pea Pesto Pasta Salad
Greek-Style Pasta Salad
Southwest Pasta Salad (Gluten Free)
Equipment
- Large Pot
- Mixing Bowl
Ingredients
- 12 oz. gluten free short pasta such as fusilli, rotini, farfalle, or penne
- 10 oz. grape tomatoes equals 2 cups chopped
- 2-3 large ears sweet corn equals 2 cups corn kernels
- ½ cup mayo heaping
- 2 tsp. Dijon mustard
- 3 Tbsp. lime juice equals 2-3 limes
- 2 tsp. chili powder adjust to taste
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ¼ tsp. cayenne pepper optional
- ½ tsp. kosher salt
- ¼ tsp. pepper
- ¼ cup cilantro minced, plus more for garnish
Instructions
For The Pasta:
- Prepare 1 12 oz. package of gluten free short pasta (or regular short pasta if not gluten free) just until al dente. It's very important not to overcook gluten free pasta.
- Pour the cooked pasta into a strainer and rinse under cold water to stop the cooking process.
- Allow the rinsed pasta to sit for 30 minutes before adding the other ingredients (this will help it to retain its shape and prevent the pasta from getting mushy).
For The Corn:
- Bring a large pot of water to a boil.
- Remove and discard the corn husks and silk from 2-3 large ears of sweet corn. Cut both the top and bottom portion of the cob off with a knife and discard.
- Once the water is boiling, carefully use tongs to place the cobs of corn into the pot and make sure that they are evenly submerged in the water.Cook for 3-6 minutes.
- After cooking, remove the cobs of corn from the pot with the tongs and place into a strainer to drain. Allow the corn to cool (the corn can cool the same time as the pasta).
- Once the corn cobs are cool to the touch, place the bottom end of each cob onto a flat surface and slice the kernels off with a knife (yields 2 cups corn kernels). Set the corn aside.
- To prepare the tomatoes, simply cut a 10 oz. package of grape (or cherry) tomatoes into halves or quarters, depending on your preference.Set the tomatoes aside.
For The Dressing:
- Add a heaping ½ cup (a little more than ½ cup) of mayo to a small bowl.
- Squeeze 2-3 large limes until the amount measures 3 Tbsp.
- Add 2 tsp. of Dijon mustard and 3 Tbsp. lime juice to the mayo. Stir until completely combined with a small whisk or a fork.
- Add 2 tsp. chili powder (or less if preferred) to the dressing along with ½ tsp. each of garlic powder and onion powder, ¼ tsp. cayenne pepper (optional), ½ tsp. kosher salt, and ¼ tsp. pepper. Stir the mixture until completely combined.
- Adjust the seasoning and spice level as needed.Some brands of chili powder are spicier than others. Feel free to start with less chili powder than the recipe calls for and add more as needed. The cayenne pepper may be omitted in preferred.If the dressing is too spicy, simply add some honey or maple syrup to help balance out the spice with extra sweetness.
Assemble The Salad:
- Pour the pasta into a large mixing bowl and add the 2 cups each of chopped grape tomatoes and corn kernels.
- Slowly pour the dressing over the salad and gently stir to combine using a large spoon. Continue with the remainder of the dressing. It's important to stir gently so that the pasta does not fall apart.
- Mince ¼ cup of fresh cilantro and add to the pasta salad. Stir once again until all of the cilantro is distributed evenly throughout the salad.
- To Serve: Serve the pasta salad with some extra cilantro and a squeeze of lime juice (optional).
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