Southwestern Pasta Salad


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This quick and yummy pasta salad can be eaten as a main course. Its easy to make, too!

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  • 10 to 12 oz. uncooked pasta (any short shape)
  • one 16-oz. can pinto beans, drained and rinsed
  • 1 C. cooked fresh corn kernels (or frozen kernels, thawed)
  • 1/2 medium green bell pepper, diced
  • 1 C. bottled salsa
  • 2 Tbs. extra virgin olive oil
  • juice of 1/2 lemon or lime
  • salt and pepper to taste

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Cook pasta until al dente.  Drain and rise until cool.  Meanwhile, combine remaining ingredients in a separate container.  Add pasta and toss together.  Serve immediately.

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