Recipe: Spicy Southwestern Pasta Salad

This Spicy Southwestern Pasta Salad was served seasonally on the salad bar at Sweet Tomatoes and Souplantation.

If you’re looking for a similar dish that featured a creamy dressing instead of the vinaigrette, you may try thisĀ Whole Wheat Chipotle Pasta Salad.

The following is an official Souplantation-provided recipe originally printed by the San Diego Union-Tribune in 2010.



  • 10 cups water
  • 1 tablespoon table salt
  • 1 pound penne rigate pasta
  • 2 tablespoons canola oil


  • 7 tablespoons red wine vinegar
  • 4 1/4 tablespoons canola oil
  • 2 tablespoons lime juice
  • 2 tablespoons ground cumin
  • 1 1/2 tablespoons chili garlic sauce
  • 1 1/2 tablespoons dark chili powder
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper


  • 1 3/4 cups canned black beans (rinsed)
  • 1 3/4 cups canned kidney beans (rinsed)
  • 1 1/2 cups corn
  • 1 cup sliced red bell peppers, sliced 1-inch by-1/4-inch thick
  • 1 cup sliced red onions, sliced 1-inch-by-1/4-inch thick
  • 1/2 cup sliced green onions, sliced 1/4-inch thick
  • 1/4 cup coarsely chopped cilantro


  • Pasta: In a pot, bring water and salt to a full boil. Add pastaand cook for approximately 10 minutes in boiling water until aldente (soft, but still firm). Immediately strain pasta andflash-cool in cold water. Drain water completely. Coat pasta withoil to prevent sticking.
  • Vinaigrette: Combine ingredients in a bowl and whisk thoroughlyto combine.
  • Salad: Combine beans, corn, peppers, onions and cilantro withcooked pasta and vinaigrette. Mix evenly to coat with dressing.Allow to marinate for 2 hours. Season with salt and pepper. Makesabout 12 cups.

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