Gluten Free Southwest Pasta Salad
Pasta salad is a classic side dish at cookouts and picnics, and this Gluten Free Southwest Pasta Salad is an instant crowd-pleaser! With its bold southwest flavors, including corn, black beans, and a creamy chipotle ranch dressing, this gluten free pasta salad is sure to be a hit with even the pickiest eaters.
As with all of my recipes, I tried this gluten free southwest pasta salad out on my gluten-loving family members, and everyone was blown away! The flavors are bold without being spicy, and even my picky kids went back for seconds. The next time you’re having burgers or grilled chicken, serve this pasta salad on the side for a yummy meal your family will ask for again and again!
What ingredients you need to make southwest pasta salad:
- Gluten free rotini
- Mayo
- Light sour cream
- Chipotle peppers in adobo sauce (remove the seeds)
- Hidden Valley ranch dip mix
- Lime juice
- Corn
- Black beans
- Pico
- Shredded cheddar
- Cilantro, optional
How to make southwest pasta salad gluten free:
- Take chipotle peppers out of can and cut them down the center with a sharp knife. Carefully scrape out the seeds, to remove the heat while keeping the flavor so everyone can enjoy this pasta salad
- In a food processor or high-powered blender, add mayo, sour cream, chipotle peppers, and a packet of ranch dip mix. Blend until smooth and set aside
- Cook noodles according to package directions, drain, rinse with cold water, and add to a large mixing bowl
- Pour dressing over noodles, then add corn, black beans, and pico, and toss to combine.
- Stir in shredded cheddar and top with fresh cilantro (optional)
- Serve and enjoy!
Recipe Shortcuts
If you don’t mind a little spice and want to make the chipotle ranch dressing a little easier, use a store-bought chipotle mayo instead of buying mayo and peppers or just use a bottled chipotle ranch dressing instead of making your own (although I highly recommend my recipe).
The reason I use pico is because it’s too time-consuming to cut up tomatoes, jalapeños, and onions!
Microwave frozen corn for 1 minute to thaw or use canned corn; just make sure to drain and rinse it.
Drain and rinse canned black beans. Bush’s is my favorite brand because I know they’re gluten free!
Storing Leftovers
Store leftovers in an airtight container in your refrigerator for up to 3 days.
I do not recommend freezing this pasta salad.
What do I serve with southwest pasta salad?
The pastabilities are endless! I crack myself up! But seriously, this pasta salad is great with grilled burgers, turkey burgers, grilled chicken, and gluten free chicken tenders. If you’re making chicken tenders, I suggest making extra chipotle ranch dressing for dipping!
What kind of pasta should I use for Gluten Free Southwest Pasta Salad?
You can check out my Gluten Free Pasta Guide for a list of my favorite gluten free pastas here. My favorites for this pasta salad are Barilla Red Lentil rotini and Barilla Chickpea rotini. Penne pasta works well too, or even gluten free elbows or shells.
Use your favorite pasta for this recipe! If using a pasta that comes in a box larger than Barilla red lentil or chickpea pastas, only use half of the box for this recipe or double the amount of dressing you make.
Lentil and Chickpea pastas are high in protein, which makes this gluten free Southwest pasta salad a vegetarian meal in itself.
More gluten free pasta salad recipes you’ll enjoy:
Greek Pasta Salad {gluten free, healthy}
Gluten Free Italian Pasta Salad
Gluten Free Southwest Pasta Salad
Equipment
- Food processor
Ingredients
- 1 box Barilla red lentil pasta
- 1/2 cup mayo
- 1/2 cup light sour cream
- 1-2 chipotle peppers seeds removed
- 1 packet Hidden Valley ranch dip mix
- 1 tablespoon lime juice
- 1 cup corn
- 1 cup black beans drained and rinsed
- 1/2 cup pico
- 1 cup shredded cheddar
- fresh cilantro for garnish optional
Instructions
- Take chipotle peppers out of can and cut them down the center with a sharp knife. Carefully scrape out the seeds, to remove the heat while keeping the flavor so everyone can enjoy this pasta salad
- In a food processor or high-powered blender, add mayo, sour cream, chipotle peppers, and a packet of ranch dip mix. Blend until smooth and set aside
- Cook noodles according to package directions, drain, rinse with cold water, and add to a large mixing bowl
- Pour dressing over noodles, then add corn, black beans, and pico, and toss to combine.
- Stir in shredded cheddar and top with fresh cilantro (optional)
- Serve and enjoy!
Nutrition
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