Y’all, I’m not really a dead-of-summer thriver. When it’s 9000 degrees with 4000% humidity, I don’t want to make or eat hot food. I keep searching for recipes that can be prepped once, and eaten on repeat for quick lunches – or for dinner after barn chores, when I’m uncomfortably hot and sweaty.

I love anything with Southwestern flavors, and this pasta salad delivers. It’s also super versatile: leave it as is, and it works as a side dish, or a vegetarian main. Add rotisserie chicken if you’ve got carnivores. Leave out the pasta and just use the veggie and dressing part to top a plate of greens, or in a wrap with some sliced turkey. Top it with cojita cheese, or keep it dairy free – the flavors are perfect, even without the cheese. Or just make the dressing and keep it in the fridge for salads all week – it’s a stand alone dressing. Obviously, I like my food to be mutli-functional!

For The Salad:

• 1 box of protein pasta, cooked and cooled
• 1 can black beans, drained and rinsed
• 1 carton of small tomatoes, halved, or a large tomato, diced
• 1 cup thinly sliced mini sweet peppers (you can grab a bag in the produce department – they’re not spicy at all)
• 1 red onion, pickled (see my previous post to pickle your onions – soooo easy!)
• 1 cup of frozen corn
• Cojita cheese for topping (optional)
• Diced/shredded rotisserie chicken (optional)
• Avocado for topping (optional)

For The Chili Lime Dressing:

• Juice of 3-4 limes (or about a half cup of lime juice, if you’re using bottled)*
• 1/4 – 1/2 cup white wine vinegar*
• A few cloves of finely minced garlic, or a palm of garlic powder
• 1 tsp chiptle chili powder
• 1 tsp cumin
• 1/2 tsp sea salt
• 2 tsp sugar or a squeeze of honey
• 3/4 – 1 cup of EVOO*
• 1 cup chopped cilantro (leave it out if you don’t like cilantro, or sub with parsley)

Method:

(*A note on the ranges I’ve put on some of the ingredients: start with the smaller measurement, and then if you find you’ve got more salad than dressing, just add a bit more. Don’t stress over this – mix it up, and if you think it’s going to be dry, add a little more vinegar, EVOO, and lime. No problemo.)

Cook the pasta according to package instructions, and then cool it down under cold water and drain it. Drizzle with a little EVOO when it’s cool so it won’t stick together.

While the pasta is cooking, make your pickled onions, so they can also be sitting in the hot brine while you chop everything else. For best flavor, these need an hour or so in their hot bath. Make extra to put on burgers and sandwiches – trust me, they elevate everything.

Get a big salad bowl with a lid, and make the dressing. Whisk all of the dressing ingredients together, right in the bowl. As you prep all of the veggies, just toss them into the dressing. Add the cooled pasta, and the pickled onions, and give everything a big stir to make sure the dressing is evenly dispersed. If you’re using chicken, now’s the time to stir that in, too. Put the lid on, and let the salad chill in the fridge for an hour or so. When you’re ready to serve it, top with avocado and cheese, if you’re doing that, and enjoy!

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*Hi, it’s me: I wrote this without AI. And all links are affiliate links, which means if you shop with me, I earn a small commission, and it costs you ZERO cents extra. Thanks for your support!