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Southwestern Pasta Salad
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8 ounces (about 3 cups) uncooked dried farfalle pasta


1/2 cup salsa

1/2 cup sour cream

1 1/2 teaspoons freshly grated lime zest

1/4 cup lime juice

2 tablespoons mayonnaise

1 1/2 tablespoons finely chopped chipotle chile peppers in adobo sauce

2 teaspoons finely chopped fresh garlic

2 teaspoons kosher salt

1 teaspoon ground cumin


1 (8-ounce) package (2 cups) Land O Lakes® Extra Sharp Cheddar & Habanero Jack Cheese Cubes

1 (15-ounce) can black beans, rinsed, drained

1 cup corn

1 cup halved grape tomatoes

1/2 cup chopped red bell pepper

1/2 cup diced red onion

1/3 cup chopped fresh cilantro, divided

How to make

  1. STEP 1

    Cook pasta according to package directions for al dente. Drain; rinse with cool water. Set aside.

  2. STEP 2

    Stir together all dressing ingredients in medium bowl. Combine cooled pasta and all salad ingredients except 1 tablespoon cilantro in large bowl. Stir in salsa mixture.

  3. STEP 3

    Cover; refrigerate at least 1 hour. Garnish with reserved cilantro before serving.

Tip #1

Mayo-based pasta salads are best the day they're made. If you need to make this a day ahead, reserve half of the dressing and leave off the garnish. Before serving, toss the salad with reserved dressing and top with garnish.

Tip #2

Adjust heat level by using a salsa with your preferred spice level.

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