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Southwest pasta salad with tri-color beans, tomatoes, cilantro, peppers, and a creamy, spicy, dressing. Delicious and easy!

Southwest Pasta Salad.

A tasty summer salad - this Southwest pasta salad is sure to be a favorite!
Course Salad
Cuisine Dairy Free, gluten free, vegan.
Keyword pasta salad with beans, vegan pasta salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 -8
Calories 426 kcal
Author Kelly Roenicke


  • 8 ounces gluten free shells
  • 15 ounces tricolor beans drained and rinsed
  • 1 red bell pepper chopped
  • 1 1/2 cups grape tomatoes sliced
  • 2/3 cup sweet onion chopped
  • 1/2 cup packed cilantro leaves or parsley

For the dressing:


  1. Prepare the pasta according to package directions. Drain and set aside to cool.
  2. Once the pasta is cool, place it in a large bowl and add the beans, bell pepper, tomatoes, cilantro, and onion, and toss together.
  3. In a small bowl, combine the Earth Balance mayonnaise, cumin, chili powder, garlic powder, paprika, sea salt, sugar, and lemon or lime juice. Stir well.
  4. Pour the dressing over the pasta and vegetables and stir well to combine.
  5. Refrigerate until ready to serve.

Recipe Notes

Store leftover pasta in the refrigerator. It should stay fresh for about 4 days.

If you don't like cilantro, feel free to use parsley.

Nutrition Facts
Southwest Pasta Salad.
Amount Per Serving
Calories 426 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Sodium 383mg17%
Potassium 411mg12%
Carbohydrates 51g17%
Fiber 8g33%
Sugar 2g2%
Protein 10g20%
Vitamin A 1260IU25%
Vitamin C 31.8mg39%
Calcium 28mg3%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.