Southwestern Pasta Salad
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Southwestern Pasta Salad

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Tex-Mex
Keyword: pasta salad, potluck pasta salad, potluck sides
Servings: 2 quarts


  • cups uncooked penne pasta
  • 3 tomatoes diced
  • 2 cups frozen corn thawed
  • 1 bell pepper diced
  • cups shredded Monterey jack cheese
  • ¼ cup white vinegar
  • ½ cup mayonnaise
  • 1 tbsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tbsp dried minced garlic
  • ½ tsp garlic powder
  • 3 tbsp dried minced onion


  • Prepare pasta according to package instructions.
  • While pasta is cooking, place corn, tomatoes, and bell pepper in a large mixing bowl and set aside.
  • In another mixing bowl, make the dressing by whisking together the vinegar and mayonnaise until well-combined. Add cumin, paprika, chili powder, salt, garlic, and onion and whisk until well-incorporated. Set aside.
  • When the pasta is finished cooking, drain and rinse under cold water to get it cooled to at least room temperature. 
  • Transfer the pasta to the mixing bowl with the veggies. Add the dressing and stir until everything is well-combined. Stir in cheese.
  • Refrigerate until serving. Recommend stirring again before serving.