Mexican inspired pasta salad with roasted sweet potato, grilled corn, cherry tomatoes, black beans & a cumin-lime vinaigrette

Forego a creamy dressing that would mask all the pretty colors and instead opt for a simple Cumin-Lime Vinaigrette to dress this healthy and delicious pasta salad recipe. The dressing couldn’t be simpler to make and the rest is even easier. Rainbow bowtie pasta is a great way to add even more color to this vibrant dish!

Southwestern Pasta Salad

Southwestern Pasta Salad

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


    • 8 oz Pasta of your choice (250g)
    • 3 Green Onions, sliced into small pieces
    • 1 cup Cherry Tomatoes, halved
    • 1 tin Black Beans, drained
    • 1 Avocado, diced
    • 1 bunch of Cilantro/Coriander, chopped finely (you can use Parsley instead)

Roasted Corn

    • 1 1/2 cups Corn Kernels (preferably frozen)
    • 1 tablespoon Olive Oil
    • Salt/Pepper

Roasted Sweet Potato

    • 1 medium Sweet Potato, diced
    • 1 tablespoon Olive Oil
    • 1 teaspoon Ground Coriander
    • 1 teaspoon Ground Cumin
    • 1 teaspoon Paprika
    • Salt/Pepper

Cumin-Lime Dressing

    • Zest of 1 Lime
    • 1/4 cup fresh Lime Juice
    • 1 tablespoon Rice Vinegar
    • 1/4 cup Olive Oil
    • 1 teaspoon crushed Garlic
    • 2 teaspoons Ground Cumin
    • 2 teaspoons Agave Nectar
    • Salt/Pepper, to taste


  1. Start off preparing your Roasted Corn and Sweet Potato. Preheat oven to 200C/400F.
  2. In a bowl, combine your Cork Kernels with Olive Oil and Salt/Pepper, to taste. Lay on a parchment-lined baking tray in a single layer and roast in the oven for 10-12 minutes. Corn is ready when it is nicely browned, not burnt.
  3. Remove from oven.
  4. Combine diced Sweet Potato, Olive Oil, Ground Coriander, Ground Cumin, Paprika, and Salt/Pepper, to taste in a bowl. Mix to combine and transfer to a parchment-lined baking sheet. Turn oven down to 180C/360F and roast Sweet Potatoes for 15-20 minutes or until golden and tender.
  5. Meanwhile, cook your pasta according to directions on the packaging. Once cooked, drain and place in a large salad bowl.
  6. Toss Pasta with your Green Onions, drained Black Beans, halved Cherry Tomatoes, Avocado, Roasted Corn, Roasted Sweet Potato and Cilantro.
  7. To make dressing, combine everything in a bowl and whisk well. Pour over Pasta Salad and toss to combine.
  8. Check for seasoning and adjust accordingly. Serve.
  9. This Vegan Southwestern Pasta Salad is lovely warm, but can also be enjoyed cold. Kept in an air-tight container, it will last for up to 1 week.

This recipe was republished with permission from Crazy Vegan Kitchen. Find the original recipe here.

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