Rating: 4.23 stars
423 Ratings
  • 5 star values: 210
  • 4 star values: 133
  • 3 star values: 51
  • 2 star values: 24
  • 1 star values: 5

Really popular at potlucks--make a double batch! Very easy and very delicious. Serve on a bed of lettuce for a nice touch.

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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  • In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.

  • Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

Nutrition Facts

217 calories; protein 6.5g; carbohydrates 27.2g; fat 10.3g; sodium 468.3mg. Full Nutrition
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Reviews (323)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/06/2009
I'm glad lots of you love this recipe - I do, too! I *always* use less oil, and lots more lime juice for extra flavor. Sorry about the confusing way the pasta quantity was posted - use only 8oz of pasta for the recipe! The flavors really are better if you can make it a day ahead, but I usually end up adding a little more salt the next day... somehow it disappears overnight. Use ditalini pasta if you can find it - lots of surface area to soak up the dressing, and very pretty! I think it's hearty enough to eat as a main dish, or you could add some grilled, cooled chicken. Top off the meal with a slice of cold Margarita Pie, and your tummy will be VERY happy! Read More
(148)

Most helpful critical review

Rating: 2 stars
10/29/2011
I really wanted to like this it has all the flavors I love but sadly I wasn't a huge fan and most of it got thrown out. Thanks for the recipe anyway! Read More
(8)
423 Ratings
  • 5 star values: 210
  • 4 star values: 133
  • 3 star values: 51
  • 2 star values: 24
  • 1 star values: 5
Rating: 5 stars
02/06/2009
I'm glad lots of you love this recipe - I do, too! I *always* use less oil, and lots more lime juice for extra flavor. Sorry about the confusing way the pasta quantity was posted - use only 8oz of pasta for the recipe! The flavors really are better if you can make it a day ahead, but I usually end up adding a little more salt the next day... somehow it disappears overnight. Use ditalini pasta if you can find it - lots of surface area to soak up the dressing, and very pretty! I think it's hearty enough to eat as a main dish, or you could add some grilled, cooled chicken. Top off the meal with a slice of cold Margarita Pie, and your tummy will be VERY happy! Read More
(148)
Rating: 5 stars
08/03/2007
My entire family loves this recipe!!!! I made a few changes. I put 1 1/2 T Chili Powder, 1 t cumin, 1 t chipotle chili powder, 1/4 t cayenne, 1 t dried cilantro, 1 t salt, 4 garlic cloves, 1 can diced green chilies, 1/2 c red onion, and 3 shredded chicken breasts to make it a main dish. I also reduced the oil to 1/4 cup and increaded the lime juice to 1/2 cup. YUMMY!!!!! Thanks for the recipe!! Read More
(83)
Rating: 5 stars
05/29/2006
This is EXCELLENT! For those who have commented that the salad is "too dry " please be sure that you are following the recipe correctly. A typical box of rotini is about 1 pound...enough to double the recipe. If you use a whole box then you should double the sauce too! I will be taking this pasta salad to a cookout tonight and I know it will be a big hit! Read More
(78)
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Rating: 4 stars
07/21/2003
I enjoyed this recipe. I added a chopped, sweet onion, subbed a can of (drained) petite diced tomatoes for the fresh romas, and added a few chopped green onions and trippled the amount of cumin. It was great Read More
(36)
Rating: 4 stars
12/23/2003
Liked this; added a teaspoon of sugar because this helps intensify the flavors; also helped bring out the natural sweetness of the corn black beans tomatoes. Went well with burgers. Very pretty presentation and will make again. Read More
(29)
Rating: 4 stars
04/25/2008
I made some modifications to this recipe. I added a block of diced spicy pepper jack cheese and 3 green onions. I did not put tomatoes in at all. And I substituted the fresh red and green peppers for a 12oz jar of roasted red pepper. Super Yummy! I think I'll add more crushed garlic next time. Read More
(23)
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Rating: 5 stars
07/21/2003
This was fantastic as is!!!! I was worried about the amount of chili but it was fine. Fresh cilantro and fesh tomatoes are a must. I made this recipe with canned tomatoes and dried parsley because thats all I had and it was very good. The next time I used fresh and it was so much better. To make this a main dish I served it in corn tortilla "bowls" on a bed of shredded lettuce topped with grated cheddar cheese and a dollop of fat free sour cream. Read More
(20)
Rating: 4 stars
07/14/2003
I think the red chili powder quantity should read 2 TEASPOONS and not TABLESPOONS. Otherwise the salad was great. Read More
(13)
Rating: 5 stars
02/17/2003
This is a GREAT recipe. It is DELICIOUS! Many of my vegetarians want the recipe. It is different has a little "kick" to it but not too spicy. I am definitely going to bring this to many cookouts this summer. Read More
(10)
Rating: 2 stars
10/29/2011
I really wanted to like this it has all the flavors I love but sadly I wasn't a huge fan and most of it got thrown out. Thanks for the recipe anyway! Read More
(8)