Southwestern Pasta Salad

I can always guarantee one thing around our house – a pasta salad will be a hit with everyone. It really doesn’t matter what kind it is either. As long as it has noodles, is cold and has a tasty dressing, it will get eaten in a hurry.

We tend to gravitate towards pasta salads that use a bottled dressing, usually a Ranch or Italian in one form or another. But it’s always fun to mix things up a bit and this Southwestern Pasta Salad definitely does that. The dressing is different from our norm and the addition of green olives is always a welcome addition. The spiciness of the dressing is mild, but that’s easy enough to change by adding more spices. In fact, last time I made this my husband thought it was a little too mild, so I had to up the chili powder and cumin while we were eating. Easy fix though!

Southwestern Pasta Salad

  • 1 lb. small shell pasta, fully cooked and chilled
  • 1 small green pepper, diced
  • 2 Roma tomatoes or 1 regular tomato, diced
  • 1 bunch green onions, sliced
  • 1 small jar stuffed green olives, sliced
  • 1 small can black olives, sliced
  • 1/3 c. vinegar
  • 1/2 c. mayonnaise
  • 1/4 c. oil
  • 2 – 3 t. chili powder
  • 2 – 3 t. hot sauce
  • 1/2 – 1 t. cumin
  • 1/2 t. salt
  • 1/2 t. black pepper

1. In a large bowl, combine the cooked and chilled pasta with the green pepper, tomatoes, green onions and olives. Toss with the vinegar.

2. In a small bowl, stir the remaining ingredients together to make the dressing. Pour on the pasta and stir to coat.

3. Refrigerate at least 2 hours, or up to 24 hours, before serving.

3 thoughts on “Southwestern Pasta Salad

  1. YUM!!! Bet this would be good using the Hidden Valley Ranch Southwestern Ranch dressing. I might add corn and black beans too! Definitely gonna try it, thanks!!!

Comments are closed.