Gluten-Free Southwestern Pasta Salad For Spring Dinner
A refreshing and vibrant gluten-free pasta salad perfect for spring dinners and gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
- Diet: Gluten Free
Ingredients
Scale
- 8 oz gluten-free pasta
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 cup corn, frozen or fresh
- 1/2 cup red onion, diced
- 1/2 cup bell pepper, diced
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Cook the gluten-free pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooked pasta, cherry tomatoes, black beans, corn, red onion, bell pepper, and cilantro.
- In a separate bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
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Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables or proteins as desired.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg