Southwestern Pasta Salad

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 people


  • 12 oz bowtie pasta
  • 1/2 green bell pepper, diced
  • 1/4 cup red onion, diced
  • 1/2 avocado, diced
  • 1 handful cilantro
  • 1/2 cup sour cream
  • 1 can tomatoes with green chiles (Rotel), drained
  • 1 can black beans, drained
  • 1/3 cup spicy cheese mixture (mine was pepperjack/monterey jack)
  • juice of one lime
  • 2 tsp taco seasoning
  • salt and pepper to taste
  • cayenne to taste (optional - makes it spicier!)


  1. Cook your pasta according to the package, drain and let it cool. Dice your bell pepper, red onion and avocado. Set aside. 

  2. Open and drain the cans of tomatoes with green chiles and the black beans. 

  3. Add the cooled pasta into a large bowl. Toss with a splash of olive oil if the pasta gets sticky. Add in the diced veggies, black beans, tomatoes with green chiles, sour cream, juice of one lime, taco seasoning and cheese. Mix together until combined. Add salt, pepper and cayenne to taste. I added about a 1.5 tsp of salt, a few cracks of pepper and of course some cayenne to make it extra spicy. 

  4. Chill in the fridge for 30 minutes if needed. Add cilantro prior to serving and enjoy!