Easy Southwestern Pasta Steak Salad

This vibrant and nutritious Southwestern pasta steak salad is a hearty, flavorful dish loaded with fresh vegetables, tender steak, and a zesty dressing. Perfect for lunch, dinner, or as a crowd-pleasing potluck side!

Chef’s Tips

• Add the avocado last: Prevent browning by slicing the avocado just before serving or coating it with lime juice.
• Let it rest: For the best flavor, make the salad in advance and let it chill in the refrigerator for a few hours to allow the flavors to meld.
• Room temperature ingredients: Ensure all components are at room temperature before mixing to avoid a watery salad.

Ingredients

For the Salad

• 1 lb cooked pasta (your favorite shape, al dente, and cooled)
• 1/2 cup frozen corn, steamed
• 1 (14.5 oz) can black beans, drained
• 1 medium red onion, diced
• 1 tbsp red bell pepper, finely diced
• 1 tbsp green bell pepper, finely diced
• 1 tbsp jalapeño pepper, finely diced
• 1/2 pint cherry tomatoes, halved
• 1 (4 oz) can diced green chiles
• 10 oz barbecued steak, diced
• 1 avocado, thinly sliced
• Juice of 1 lime (divided)
• Fresh cilantro, for garnish

For the Dressing

• 1/2 cup salad dressing (ranch or your favorite creamy dressing)
• 1/4 cup sour cream
• 1 tsp chili powder
• 1/4 tsp chipotle powder
• 1/2 tsp cumin powder
• 1/2 tsp garlic powder
• 1/8 tsp salt

Substitutions

• Protein: Substitute steak with grilled chicken, shrimp, or even seasoned ground beef.
• Dressing: Use Greek yogurt instead of sour cream for a lighter dressing.
• Pasta: Try whole wheat pasta or gluten-free options to suit dietary preferences.

Instructions

Prepare the Ingredients

1. Cook the Pasta: Prepare the pasta according to package instructions. Drain, rinse with cold water, and set aside to cool.
2. Prep the Veggies: Dice the red onion, bell peppers, jalapeño, and cherry tomatoes. Slice the avocado lengthwise and coat with half of the lime juice to prevent browning.

Assemble the Salad

3. Combine the Salad: In a large mixing bowl, toss together the cooled pasta, steamed corn, black beans, diced red onion, bell peppers, jalapeño, cherry tomatoes, green chiles, and diced steak.

Make the Dressing

4. Mix the Dressing: In a small bowl, whisk together the salad dressing, sour cream, chili powder, chipotle powder, cumin, garlic powder, salt, and remaining lime juice until smooth and well combined.

Finish the Salad

5. Combine and Mix: Pour the dressing over the pasta mixture and toss until everything is evenly coated.

Garnish and Serve

6. Garnish: Top with sliced avocado, a sprig of fresh cilantro, and a final squeeze of lime juice.
7. Serve: Enjoy immediately or refrigerate for 1–2 hours to enhance the flavors.

Storage

• Storage: Store leftovers in an airtight container in the refrigerator for 3–5 days.
• Avoid Freezing: Freezing is not recommended as it will affect the texture of the vegetables and pasta.

FAQs

Q: Can I make this salad ahead of time?
A: Yes! Prepare the salad (excluding the avocado), store it in the refrigerator, and add the avocado just before serving.

Q: What can I use instead of steak?
A: Grilled chicken, shrimp, or even tofu can work as excellent protein substitutes.

Q: Can I make this salad spicier?
A: Add more chipotle powder or a dash of hot sauce to the dressing for an extra kick.

This Southwestern pasta steak salad is a versatile and refreshing meal perfect for any occasion! Enjoy the bold flavors and vibrant colors with every bite.