Ingredients

Scale

(Serves 6–8)

Pasta base:

12 oz tri-color rotini or penne (or chickpea/gluten-free pasta for high-protein/GF)
Low-carb option: 4 cups riced cauliflower + 1 cup diced zucchini

Southwestern mix-ins:

1 (15 oz) can black beans, rinsed & drained
1½ cups corn kernels (fresh, frozen, or fire-roasted)
1½ cups cherry tomatoes, halved
1 red bell pepper, diced
1 ripe avocado, diced
½ cup red onion, finely diced (soak in cold water 10 min to mellow bite)
¼ cup fresh cilantro, chopped

Zesty lime-cilantro dressing:

⅓ cup extra-virgin olive oil
3 tbsp fresh lime juice (about 2 limes)
1 tbsp apple cider vinegar
1 tsp ground cumin
1 tsp chili powder
1 garlic clove, minced
½ tsp honey (or sugar-free maple syrup for blood sugar friendly)
Salt & black pepper to taste

Optional boosts (you’ll love these!):

High-protein: 1½ cups grilled chicken, shrimp, or chickpeas
Creamy crunch: ½ cup crumbled cotija cheese or toasted pepitas
Heat: 1 jalapeño, seeded & minced

Instructions

1. Cook pasta:

Cook pasta according to package; drain and rinse under cold water.
→ Low-carb option: Sauté riced cauliflower and zucchini in 1 tbsp oil 5–7 minutes until tender-crisp; cool completely.

2. Make dressing:

Whisk olive oil, lime juice, apple cider vinegar, cumin, chili powder, garlic, honey, salt, and pepper until emulsified.

3. Assemble salad:

In a large bowl, combine cooled pasta (or veggie base), black beans, corn, tomatoes, bell pepper, drained red onion, avocado, and cilantro.
Pour dressing over; toss gently to coat.
Fold in optional add-ins if using.

4. Chill & serve:

Refrigerate at least 30 minutes before serving (flavors meld beautifully!).

💡 Pro Tips for Perfection:
✅ Rinse pasta in cold water—stops cooking and prevents mushiness.
✅ Add avocado last—prevents browning (toss with 1 tsp lime juice if prepping ahead).
✅ Low-sodium mastery (you love this!):
→ Use no-salt-added beans + skip added salt in dressing
→ Boost flavor with extra lime zest, cumin, and garlic
✅ Blood sugar friendly (you love this!):
→ Use chickpea pasta (+25g protein/serving!)
→ Replace honey with sugar-free maple syrup
→ Add 1 tbsp chia seeds to dressing for fiber + glycemic control
→ Net carbs: ~28g/serving
✅ Low-carb/keto option (you love this!):
→ Riced cauliflower + zucchini base only
→ Increase avocado to 2 whole + add 1 cup diced jicama
→ Net carbs drop to ~10g/serving
✅ Make ahead:
→ Prep dressing and chop veggies (except avocado) 1 day ahead
→ Assemble without avocado up to 4 hours ahead
→ Add avocado and dressing just before serving

Storage & Serving Ideas

→ Fridge life: 3 days (avocado softens slightly but stays delicious).
→ Serving ideas:
→ Alongside grilled chicken or fish
→ As a standalone high-protein lunch
→ Scooped into lettuce cups for low-carb meal
→ With tortilla chips as a dip

Prep Time & Nutrition (per serving, with chickpea pasta):